Seasonal. summer. succulence.

This recipe is out of control seasonal with all of the happy summery things that are ripening up this month.  For me, this bright, refreshing dish was sourced almost completely locally from my home garden and my CSA share with Three Part Harmony Farm, which is only three miles from my house.  I utilized the juicy, sweet, fruits in a savory component as a salsa -- adding spicy jalapeño, zesty summer basil, crisp white corn, and tangy red wine vinegar.  All of these summer fruits and vegetables work extremely well together, as do most things that grow together during a season.  I topped some buttery salmon with the sweet and spicy salsa, but it's also great with chips, on a grilled cheese, or even as a taco condiment! The best part about this dish is that you only have to turn on your oven for 15 minutes and no other heat is needed, so you can stay cool in this insanely hot DC heat wave!  Let me know how you like the salsa best using #hangrydistrict!

Summer Salmon with Peach-Strawberry Salsa

Hangry Timer: 30 minutes
Serves: 2
Cost: $10

What You Need:

Salsa:
6 ripe Strawberries, diced
1 ripe Peach, diced
1 Jalapeño, diced
1 Ear of Corn, blanched and cut off the cob
2 Green Onions, chopped
5 Basil Leaves, chiffonade
Splash of Red Wine Vinegar, to taste
Salt
Pepper

Salmon:
2 Salmon Filets
Olive Oil
Salt
Pepper

What To Do With It:

Preheat your oven to 400º F. 

Pat the salmon dry with a paper towel or clean kitchen towel. Place the salmon skin side down in a baking dish.  I usually place mine on top of some vegetables that can withstand some heat.  The photo showcases some bok choy, but feel free to use whatever you have, or nothing at all! 

Drizzle olive oil over the salmon filets and season with salt and pepper.  Bake for 15 minutes, then broil for 5 minutes on high. This creates a decadent crispy texture on top with buttery, velvety salmon in the middle.

While the salmon is cooking, combine the salsa ingredients and season with vinegar, salt, and pepper to taste.  Store in the fridge until ready to serve.*

When the salmon is finished, plate a filet and any vegetables you may have cooked with it in the center of the plate.  Spoon some salsa over the salmon and enjoy!  I especially love the play between the hot salmon and cold salsa :)  Enjoy!

*You can make the salsa ahead of time and store it in an air tight container in the fridge!

★★★