Today the Sunday Funday group is celebrating National Salsa Month. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. I love getting new recipes every week from this talented group of foodie bloggers!
Today I am hosting and I've given the following prompt: "May is National Salsa Month. Let's salsa! Post your favorite homemade salsa recipe or something that you make with a premade salsa. Be creative!" Here's the #SundayFunday salsa bar...
- 7 Layer Dip by Amy's Cooking Adventures
- Celery Rhubarb Pico de Gallo by Cook with Renu
- Homemade Smooth Taco Sauce by Palatable Pastime
- Mile High Salsa Pie by Making Miracles
- Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa by Culinary Adventures with Camilla
- Pico de Gallo: Classic Fresh Tomato Salsa by Our Good Life
- Pico de Gallo / Fresh Mexican Salsa by Sneha's Recipe
- Roasted Jalapeño Salsa by Karen's Kitchen Stories
- Salsa Pebre Chileno by Food Lust People Love
- Three Bean Enchiladas with Corn Salsa by A Day in the Life on the Farm
My Salsa Bar
I have shared several different kinds of salsa previously. Some of our favorites are: Roasted Tomatillo-Corn Salsa; Summer Salsa, made with peaches and tomatoes; Four Peruvian Salsas, including Salsa Verde, Salsa Rosato, & Salsa Rojo; and Salsa de Hongas, Mushroom Salsa.
Olive Oil-Poached Salmon Bellies
with Cantaloupe-Preserved Lemon Salsa
Salsa is a great way to add a pop of flavor and color to a dish. I used some fresh melon and preserved lemon to dress up my olive oil-poached salmon bellies. And I've had a long fascination with salmon bellies, but, don't have the opportunity to buy them often. I paired this summery dinner with a bottle of Chiaretto.
Ingredients serves 4
- 1 pound salmon bellies
- 3 to 4 cloves garlic, peeled
- 2 to 3 sprigs fresh thyme
- olive oil
- ½ cup diced ripe cantaloupe
- ½ cup diced heirloom tomatoes
- ½ cup diced, peeled cucumber
- 1 Tablespoon diced preserved lemon rind (one of my recipes here)
- 1 teaspoon fresh thyme leaves
- freshly ground salt
- freshly ground pepper
- olive oil
Place the cantaloupe, tomatoes, cucumber, lemon rind, and fresh thyme together in a medium mixing bowl. Add in a glug or two of olive oil and stir to coat. Season to taste with salt and pepper, as needed. Set aside.
Select a large enough pot that the salmon bellies can sit flat without touching each other. I use my Le Creuset braiser.
Pour olive oil into the pot so that it’s about ½” deep. Add garlic and thyme. Bring the olive oil to a simmer and cook for 10 minutes.
Lower the salmon bellies – skin-side down – into the warm oil. Poach for 10 to 12 minutes. Flip the bellies and poach for another 5 to 6 minutes. If using immediately, serve warm. If using later, let salmon cool and refrigerate.
Place salmon bellies on individual serving plates and spoon the salsa over the top. Serve immediately.
Well, that's a wrap for the #SundayFunday salsa party. We'll be back next week to share recipes made with mangoes. Mayuri of Mayuri's Jikoni is hosting. Stay tuned...