There’s no question that I love locally-grown, farm-fresh seasonal food for it’s amazing flavor, but there are some ingredients I love to eat that will never be farmed in the Mid-Atlantic or my family’s home in Western Massachusetts.
So, when do I enjoy pineapples, artichokes and avocado? When they are in season. Even shipped across country from California or across the Pacific from Hawaii, these ingredients taste best when they are seasonal and fresh, at the peak of their growing season. So enjoy your pineapples and artichokes in March through May. California’s avocados are fortunately in season from March through early September, so you can scoop your chips in their creamy, rich goodness all summer long.
In this recipe I pair creamy, ripe avocado with the freshest, local strawberries I can find. If they’re really good and ripe they will only last a couple of days in the fridge so go ahead and cut them up right away for a big batch of this salsa. Sweet strawberries and the rich, creamy fat of the avocados are the stars of this salsa but lime juice, cilantro and a little jalapeño heat offer just the right balance to keep it interesting. So, whether you’re in my neck of the woods in the Mid-Atlantic or across the country wtih my brother in California, happy spring! Let’s eat.
Strawberry Avocado Salsa with Salmon
Serves 4 with leftover salsa
Creamy, rich avocado and sweet strawberries are brightened with a splash of lime juice and just the right kick from a little jalapeño. You’ll be putting this on fish like the salmon in this recipe, on grilled pork chops or chicken thighs, scooping it up with chips, or just spooning it directly into your mouth. The lime juice not only brightens the sweet strawberries and rich buttery avocados but keeps them from turning brown.
- 2 cups strawberries, hulled and chopped
- 1 large avocado, diced
- 1 shallot, minced
- 1/2 tsp lime zest
- 1/4 cup chopped cilantro
- 1/2 tsp ﬁnely minced jalapeño
- Juice of 1/2 lime
- 1 tsp sugar
- White balsamic vinegar
- 1 lb salmon filet
- 1 tbs olive oil
- Mix together strawberries, avocado, shallot, lime zest, cilantro and jalapeño.
- Dress with lime juice and sugar.
- Season to taste with a splash of white balsamic vinegar and a pinch of salt. Refrigerate.
- Pat dry salmon and season with salt and pepper.
- Heat olive oil in a pan set over medium-high heat. When oil is shimmering add salmon.
- When salmon easily lifts from pan, about 3 minutes, turn over.
- Finish cooking, about 3 more minutes. Serve topped with salsa.