There is really nothing more refreshing than eating light, fresh meals in the hot summer days. For the past couple of weeks, we have been doing just that – simple, easy dishes with lots of local and regional fruits. Can you tell I love peaches? I find a reason to put them in everything, can’t get enough. And every time I bite into one and the juice runs down to my elbow, I remember those gigantic juicy peaches my uncle used to bring home in crates from his field. The kids would gather around one of the wooden crates and feast over it. What a treat!
I made a peach salsa the other day to go with the sardines we were grilling, and it disappeared so fast, I didn’t get a chance to photograph the bowl. A few days later, I decided to make it again with some sockeyed salmon, black rice and a handful of crispy salmon skin. A very simple, fresh salsa with a ton of flavor and takes no time at all.
Peach Cilantro Salsa
2 large peaches, ripe but not mushy, peeled and diced
1 lime, juiced
1 bunch cilantro, chopped
1 bunch green onions (I used only the green stalks) – If you’re using all, you only need half that
quantity
1/4 cup kalamata olives, pitted and sliced
3-4 leaves lemon verbena, chopped fine
3 tbsp extra virgin olive oil
3 tbsp pear juice
1/4 tsp sea salt (adjust to taste)
Freshly Ground Pepper to taste
Toss all ingredients in a bowl, serve with your favorite seafood.
2 large peaches, ripe but not mushy, peeled and diced
1 lime, juiced
1 bunch cilantro, chopped
1 bunch green onions (I used only the green stalks) – If you’re using all, you only need half that
quantity
1/4 cup kalamata olives, pitted and sliced
3-4 leaves lemon verbena, chopped fine
3 tbsp extra virgin olive oil
3 tbsp pear juice
1/4 tsp sea salt (adjust to taste)
Freshly Ground Pepper to taste
Toss all ingredients in a bowl, serve with your favorite seafood.