Some girls have shoe fetishes; others are all about accessories or cosmetics. I have a friend who couldn’t pass up a cute purse to save her life. While I do enjoy a good shopping experience, I can’t say that I’m more drawn to one fashion item over another. But don’t let me loose at the Farmer’s Market or the produce department at Whole Foods.
I think I have a summer fruit fetish.
My refrigerator is exploding with fruit right now. I have raspberries, blueberries, cherries, nectarines, peaches; more fruit than any person could imagine eating before it starts to spoil. It’s always a race against the clock, and as soon as it looks like the clock is about to win, I dash across the finish line and freeze the remaining fruit for smoothies. Game over, Heather wins, and I’m out to the grocery to pick up some more challengers.
Costco never fails to provide me with the biggest challenge, because everything comes in bulk sizes, including the produce. The gigantic boxes of shiny fruits call to me as I push that insanely large shopping cart through the produce section. What’s a girl to do with all that delicious temptation and a shopping cart the size of a closet?
What’s a girl to do with such a huge box of nectarines? I don’t worry about that until I get home.
Inspiration hit after I unloaded the pounds and pounds of succulent fruit into my refrigerator and went out on the deck to water my herb garden. My basil has been growing out of control, and there’s only so much pesto one family can take.
This was the perfect opportunity to make a summer salsa!
And the box provided a new napping spot for Max and Marcy to fight over.
The salsa was delicious with Garden of Eatin’ Blue Corn Tortilla Chips, but it was even better on grilled salmon.
Grilled Salmon with Nectarine Basil Salsa
Nectarine Basil Salsa:
- 2 nectarines, pitted and diced in ½-inch pieces
- ¼ c. red onion, finely chopped
- ½ c. yellow pepper, diced
- ¼ c. fresh basil, chopped
- 2 cloves of garlic, minced
- 1 T olive oil
- 1 T agave nectar (or honey)
- 1 T fresh lemon juice
- 1 tsp. crushed red pepper flakes (divided)
- 4 5- to 6-ounce salmon fillets with skin
- Additional olive oil to brush on the salmon
- Sea salt and fresh ground pepper to tasteDirections:1. Mix the first 5 ingredients in a medium bowl.2. Place the olive oil, lemon juice, agave nectar, and 1/2 tsp. of red pepper flakes in a small mason jar. Shake it to mix, and pour the mixture onto the salsa ingredients.3. Combine it thoroughly and season to taste with salt and pepper.4. Heat the grill to medium-high heat. Brush the salmon with olive oil. Sprinkle it with salt, pepper, and the remaining 1/2 tsp. of crushed red pepper.5. Grill the salmon until it’s slightly charred and just cooked through, about 3 to 4 minutes per side.6. Top with nectarine salsa and enjoy this light, sweet, and spicy meal.Serves 4
It made the perfect summer meal for our anniversary dinner. Happy sixteenth, my sweet Husband.