BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

STRAWBERRY ALMOND SALSA

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This was very successfully paired with lightly smoked brine Wild King Chinook Salmon that we served at our Dinner Show for Spring Unveiling in May of 2016.

We have done this exact recipe before simply changing the fruit to whatever is in season.

We suggest cooks approach our salsa recipes with the notion that the fruit will be different at different times of the year and that fruit sometimes changes from day to day.

So begin by tasting the fruit to determine its sweetness. The sweeter it is the more acid needs to be added. In this recipe balsamic is also sweet so occasionally we felt it needed straight lemon juice to balance the very ripe fruit.

We think it is easier to do this than to write about it so, simply said, taste your ingredients before blending in the amounts stated in this recipe. And omit or decrease or increase as needed for the balance of sweet, sour, salty, bitter.

 

Ingredients:

  • 1 pound strawberries, in season, quartered
  • 1/2 cup red onion, sprout removed and chopped small
  • 1/4 cup chopped Italian parsley, chopped
  • 1/2 cup chopped salted marcona almonds
  • 2 tablespoons EVOO
  • 1 -2 Tablespoons balsamic vinegar
  • zest or juice of one half lemon
  • few grains freshly ground black pepper and coriander seed (optional)
  • pinch of salt

Method:

Taste your berries. If balanced between sweet and tart, omit the lemon juice but use  the lemon zest. Blend all ingredients and taste for balance. Adjust as needed.

Top our smoked salmon recipe with this fruit salsa for an amazing pairing. After all we pair other savory proteins with fruit sauces such as pork and apple sauce, turkey and cranberries, so seems wise to add salmon and strawberries to your repertoire.




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