I rarely cook salmon since I'm not a big fan of it, but it came time to satisfy my rare craving for this fish. I stumbled upon this recipe and it looked like it would go well with a citrusy salmon - and let me tell you - it sure did! I made a couple of changes: used parsley instead of cilantro (we hate cilantro), faked a red wine vinegar by mixing a bit of cider vinegar with white wine, I also added some orange juice (from a half an orange), because I thought the whole thing was a bit too limey. I then pulse it in my food processor, to get a finer chop than what the recipe calls for. The salsa went fantastic with the salmon! We will definitely be making more salmon in the future, thanks to this delicious garnish.
Virtually seedless English cucumbers are available in supermarkets, shrink-wrapped for freshness. Choose firm cucumbers with brightly colored skin, free of soft spots or shriveling. Look for unblemished avocadoes that are heavy for their size and that yield to gentle palm pressure. To speed ripening, place avocadoes in a paper bag at room temperature for several days.
- 2 1/2 cups English cucumber, halved, seeded, and cut into 1/2-inch slices
- 2 scallions, white and green parts, minced
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons chopped fresh cilantro
- Salt, to taste
- Freshly ground pepper, to taste
- 1 avocado, peeled, seeded, and chopped
- Combine cucumber and scallion together in a medium bowl. Whisk together vinegar and next 5 ingredients in a small bowl. Pour vinaigrette over cucumber mixture, and season with salt and pepper. Add avocado just before serving, and toss gently to mix. (You can make this salsa ahead of time and refrigerate until ready to serve, but add the avocado just before serving.)
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