Thursday, 6 February 2014

Salmon Salsa



With summer in full gear nothing is more refreshing than a cold salmon dish which saves you from using the oven that heats up your house!

The idea for salmon salsa came about when I was having last minute guests arriving in a few hours. I wanted to create something that was a shared dish where friends can sit around the table have a few drinks and a dig without getting messy. 


 

I used mason jars as it stores well in the fridge and allows me to cook ahead without compromising on freshness. While I'm part of the pack who think mason jars have been overused in presenting food, I find it practical. Served with a wedge of lemon, this cool dish will have your guests scraping the bottom of the jar! Tip? have fun with it!

Items you need:

- 2 lemons
- 1 tbsp. of freshly squeezed lemon juice
- 1 skinned salmon fillet diced (x2 if you are serving a crowd of four)
- 1 avocado diced
- 1/2 a punnet of sweet baby tomatoes, halved (preferably mixed yellow, green and red tomatoes)
- 1/2 cup of tinned sweet corn
- 1/2 a red capsicum diced
- 1/4 red onion finely diced
- 2 tbsp. of quality olive oil
- 1 tbsp. of white wine vinegar
- 1 packet of round nachos (you can find this in the health food aisle of your local grocer)

What's next?

1. Whisk the oil and vinegar together

2. Aside from the nachos, add all the ingredients, oil and vinegar dressing in to a large bowl and  mix well (use your hands to ensure texture and consistency)

3. Spoon the mixture in to mason jars and refrigerate for an 1hr max before guests arrive.

4. Serve with a lemon wedge on the side of each jar

5. Be Creative! place the nachos on a large lazy susan/ turning table with mason jars in the centre and nachos around it. Or simply place them individually according to where guests are seated.



































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