Tangled Branches: Satiated

riveting tales of how we sustain ourselves

Saturday, June 21, 2008

Mojito Salmon and More Swiss Chard

As much as I'd like everyone to believe that I only serve freshly-prepared local sustainable organic food, that really isn't the case. So, when Mojito Salmon showed up at Trader Joe's a few months ago I eagerly put it in my shopping cart. And we liked it, but I said to the spouse "This sauce would be really easy to make. It's basically a green Mexican salsa with extra lime juice and mint added. You just have to cook some salmon in any way you like and top it with the sauce." I'd been intending to verify my theory and last evening I finally got around to it. Success!

I opened a jar of Arriba Roasted Green Salsa (we're still a few weeks away from harvesting ingredients for fresh salsa), placed about half a cup in a bowl, cut up a lime and minced some spearmint leaves and started tasting. I think I ended up with somewhere around 10 large mint leaves and the juice of about a third of a small lime to the half cup of store-bought salsa.

For the salmon, I rubbed a large fillet (enough for two people) with olive oil, ground black pepper and a small amount of soy sauce. We grilled the salmon, spooned the sauce over it, and had a nice dinner.

Other than the mint, there was one more garden component to the meal. I'm still thinning the Swiss Chard, so I sauteed some green beans, chopped onion and coarsely chopped Swiss Chard. Seasoned with salt and a couple of spoonsful of the same Arriba Salsa (minus the lime and mint).

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posted by Entangled at 8:29 AM 0 comments