As the weather warms up, I’m beginning to look for lighter fare that is simple to prepare, but feels festive for a weeknight in. This salmon recipe is just the ticket and comes with a refreshing cocktail to match (look for it later this week!).
If you’ve ever wondered what to do with kumquats, let me be your guide. This little baby citrus has a sweet edible peel and a bitter inside. It’s kind of like a reverse orange that tastes exactly like marmalade. They aren’t always easy to find, but lately I’ve seen them popping up at my local market and have been eager to get good use out of them. If you can’t find kumquats in your area, it is perfectly fine to leave them out of the salsa recipe, but if you wanna try my margarita, I encourage you to continue the hunt.
Check out this delicious recipe for salmon with citrus salsa.
Dinner for two and our budding herbs
Salmon with citrus salsa and coconut rice coconut rice
1 cup rice
- 1 ½ cups coconut milk
- ¾ cup water
- salt and pepper to taste
- 1 small grapefruit, peeled and diced
- 6 kumquats, diced
- ½ avocado
- ⅓ cup finely diced red onion
- 1 lime, peeled and diced
- juice of ½ lemon
- 2 tablespoons olive oil
- 4 tablespoons chopped cilantro
- 4 salmon filets
- dried herb mix
- ling hing hawaiian salt (optional)
Combine all salsa ingredients in a bowl and set aside.
Coat a grill pan with grape seed (or canola oil) and set on medium heat.
Add salmon filets and cook for about 5 minutes on each side.
Serve with salsa and rice.
Makes 2-4 servings
Check back later this week for my kumquat margarita recipe that is the perfect companion to this