Salsas are a great way to punch up the flavour of a main dish and a tasty way to eat more fruits and vegetables. Foodland Ontario home economist Teresa Makarewicz shared two delicious salsa recipes.
Watermelon and Onion Salsa
Enjoy this refreshing salsa on its own, on tortilla chips or with grilled chicken, fish or pork.
Preparation Time: 30 minutes
Serves 6 to 8
3 cups (750 mL) diced peeled Ontario Watermelon
1/2 tsp (2 mL) Salt
3 Ontario Green Onions, sliced
1 clove Ontario Garlic, minced
1 small Ontario Jalapeño Pepper, minced
1/2 tsp (2 mL) Grated lime rind
1 tbsp (15 mL) fresh lime juice
1/3 cup (75 mL) chopped fresh Ontario Coriander (Cilantro)
In colander, combine watermelon with salt; let drain for 30 minutes.
Meanwhile, in medium bowl, combine onions, garlic, jalapeño pepper and lime rind and juice; stir in watermelon and coriander. Serve immediately.
Rainbow Trout with Smoky Corn Salsa
Grilled corn adds a smoky, slightly charred flavour to this salsa. A great topping for fish, chicken and pork.
Preparation Time: 10 minutes
Grilling Time: 18 to 25 minutes
Serves 6 – Makes about 2 cups (500 mL) salsa
2 cobs Ontario Corn, husked
2 tbsp (25 mL) Vegetable oil
3 Ontario Green Onions, sliced
1 small Ontario Red Sweet Pepper, diced
1 clove Ontario Garlic, minced
1 tbsp (15 mL) red wine vinegar
1 tbsp (15 mL) Minced fresh Ontario Thyme Leaves or Parsley
Salt and pepper
6 Ontario Rainbow Trout Fillets, with skin (6 oz/175 g each)
Place corn on greased grill over medium-high heat. Grill, covered for 10 to 15 minutes, turning occasionally, until tender-crisp and lightly charred in places. Remove from heat and cool slightly. Slice off kernels. In medium bowl, combine corn kernels, 1 tbsp (15 mL) of oil, onions, red pepper, garlic, vinegar and thyme. Season with salt and pepper to taste. Set aside.
Brush both sides of trout fillets with remaining oil. Season flesh side with salt and pepper. Place fillets skin side down on a grill topper or on aluminum foil over medium-high heat. Grill, covered for 5 minutes. Carefully, turn fillets over and grill until fish flakes easily when tested with a fork, 3 to 5 minutes. Serve fillets with salsa.
