Since we’ve been incorporating salmon into our healthy eating, I decided to try something new; Citrus Salsa. Healthy eating, partly, means adding more fresh produce to your diet. When people think about oranges, they consider them a snack or for breakfast. And I bet many folks never even consider mixing up any of the citrus fruits like oranges and limes with other produce like onions. While I don’t often have a palette for different foods like this, I also know that my palette can never learn to eat healthy if I don’t force myself to at least try it a few times.
This Citrus Salsa would be perfect for a crusted salmon. Since all the citrus has a more soft texture, a crusted salmon will counter that and give an overall perfect texture. I don’t know about other grocery stores since I do all my shopping at walmart but I know that we have a fairly large variety of citrus produce. I’ve seen two different limes, navel oranges, clementines, cuties, grapefruit, and more, all of which have looked very fresh and vibrant. Since Truett still has little hands, we buy a lot of cuties so that he can peel easily. There will be one or two in the giant bag that we buy that are soft but really, everything has been ripe, juicy, and sooo good. Here is some of the produce at Walmart. If you were gonna make a recipe using TWO of them, what would you make?
- Moro Orange
- Minneaola Tangelo
- Navel Orange
- Cara Cara Navel Orange
- Blood Orange
- Persian Limes
If your palette is similar to mine, open your mind and your mouth and just give it a try. Once you train your tastebuds to new flavors, you’ll open your diet up to a whole new world!! If you try it, let me know what you think!
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By January 21, 2013Published:
- Yield: 4 Servings
- Prep: 20 mins
A tropical, healthy salsa to top a crusted salmon or even some chips.
- 4 navel oranges
- 1 small red onion finely chopped
- 3 persian limes 1/4 cup if using lime juice
- 1/4 cup fresh cilantro chopped
- 1 tablespoon chipotle peppers minced
- 1 clove garlic minced
- salt & freshly ground pepper, to taste
- With a sharp knife, remove skin and white pith from oranges and throw away. Working over a medium bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl. Season with salt and pepper
- Add onion, lime juice, cilantro, chipotle peppers and garlic. Stir to combine.
- Season with salt and pepper. Refrigerate for at least 1 1/2 hours, up to 8.
- Course: Salad
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