Today is my 95th post (which isn’t particularly noteworthy) but it is my very first post as part of the Food Matters Project. A group of food bloggers take one recipe from Mark Bittman’s Food Matters Cookbook, adapt it, change it up, and post it on their blog. Creative, yes? As soon as I stumbled across this project, I knew I wanted to be part of it. I had given the book to my daughter for Christmas and was anxious to delve into it. Here was my chance.
The project’s featured recipe this week is Five Quick Salsas for Chips, Dips, and Other Stuff. Head over to Alissa’s blog Big Eats Tiny Kitchen to see the original recipe. You can also see all the variations here.
Since fresh halibut is available here on Vancouver Island now, I decided to make Halibut Tacos and adapt Bittman’s salsa recipe to complement this mild, delicate fish. I often make a salad called Totally Green that uses only green ingredients, so I patterned it after that. I like the contrast of sweet and salty in pretty much anything I eat and this salsa satisfies that craving. The apples are tart. The unpeeled cucumber adds depth of colour. Lime juice not only prevents the apples and avocado from browning, but it adds a tanginess. The jalapeno gives it heat. The chives make it green and the avocado just mushes in there and holds the whole mixture together. If you don’t have access to alder smoked rock salt, I g-u-e-s-s you could just use a coarse sea salt, but the smokey flavour just MAKES this salsa and complements the fish.
Makes about 1 1/2 cups of salsa
1 Granny Smith apple, finely diced
1/2 large avocado, diced
1/4 long English cucumber, finely diced
juice and zest of 1 lime
1/2 jalapeno pepper, minced
2 tbsp. snipped fresh chives
1 tsp. alder smoked rock salt
Toss the apple and the avocado with the lime juice to prevent browning, then add the cucumber, and jalapeno, and chives. Season with the smoked salt to taste. Serve with halibut fish tacos or thinly sliced jicama wafers pre-soaked in lime juice.