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Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa #SundayFunday


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...


My Salsa Bar

I have shared several different kinds of salsa previously. Some of our favorites are: Roasted Tomatillo-Corn SalsaSummer 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

Salmon
  • 1 pound salmon bellies
  • 3 to 4 cloves garlic, peeled
  • 2 to 3 sprigs fresh thyme
  • olive oil

Salsa
  • 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


Procedure

Salsa
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.

Salmon
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.

To Serve
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...

Comments

  1. Salmon bellies are totally new to me! This sounds like such a fresh and summery dish.

    ReplyDelete
  2. I showed this to my husband and he said, print this. That's his highest form of compliment!

    ReplyDelete
  3. Look at that gorgeous fresh salsa - it looks so fresh and inviting!

    ReplyDelete
  4. I have never heard of salmon bellies but I have been wanting to try this olive oil poaching method. If I can't find bellies will another cut work? I can't wait to try that salsa as well. What a great flavor profile.

    ReplyDelete
  5. That's a new recipe to me, thanks for sharing such an interesting method of poaching!

    ReplyDelete
  6. Salsa looks very fresh and inviting.

    ReplyDelete

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