This recipe makes a perfect topping for grilled or broiled wild salmon, and comes our way courtesy of Dana Jacobi, author of the very well-reviewed 12 Best Foods Cookbook.
Here's what Dana said about her sensational Fresh Garden Salsa in 12 Best Foods Cookbook: “Colorful as a fiesta, this mild salsa combines green squash and sweet roasted pepper with a touch of warmth from poblano chile. Oregano adds an earthy note. This salsa goes well with grilled salmon. Also serve it with blue corn chips, as a flavorful hors d'oeuvre.”
Dana Jacobi's Fresh Garden Salsa
1 small zucchini squash
1 small yellow squash
4 medium plum tomatoes, seeded and chopped (about 1 1/2 cups)
1 small roasted red bell pepper, seeded and finely chopped
1 roasted poblano chili pepper, seeded and chopped
1 small red onion, finely chopped
1 tablespoon fresh oregano, or 1 teaspoon dried oregano
Juice of 1/2 lime
- Prepare the grill or broiler.
- Dice the zucchini and yellow squash into uniform pieces by cutting off the bottom and standing each up on a cutting board. Vertically slice off a strip about 3/8" thick by 3/4" wide. Rotate the vegetable and cut off 3 more strips. Cut each strip lengthwise into 3 strips. Stack these strips and cut them crosswise into 3/8" cubes. Transfer them to a bowl and combine with the tomatoes, bell and poblano peppers, and onion.
- Mix in the oregano, and lime juice. Season to taste with salt and pepper. Let the salsa sit 15 minutes before serving to allow the flavors to meld.
- Grill or broil the salmon for 6-8 minutes per inch of thickens (about half the time on each side). Check doneness after 6 minutes, and do not overcook!