Tag Archives: salsa

Pickled Ginger Salsa with Wonton Chips Recipe

My sister -in -law is a fly by the seat of her pants kind of girl. If something can wait, she will put it off until the very last minute, and then scramble to get it done. There is usually a pretty good story that goes along with her procrastination. Like the time…

~ she came bustling through the door out of breath and a little late,  to a family gathering we were having with this Pickled Ginger Salsa and Crisp Wonton Chips. A cloud with the fragrance of deep fried wonton skins trailed behind my sister in law wherever she went. Her clothes, hair, and whole being reeked of oil. I can’t help but  chuckle a bit in my head as I type this remembering how  we all laughed together about how much she stunk!

You see, my sister- in- law fried the chips just before the party started and ran out of time for a shower (or change of clothes).  It was pretty funny, and a memorable family moment. But even more memorable, was how amazing that Pickled Ginger Salsa tasted when we scooped up that first bite. If you are a fan of homemade tortilla chips (who isn’t), then you will easily fall in love with these homemade wonton chips.

It’s not very often that I eat fried foods, but let me tell you, the chips are worth the splurge. Crisp and salty, they are the perfect complement to the sweet and spicy flavors you’ll find in the salsa.

Summer barbeque season is upon us, and if you are looking for a little something different to bring and share with your friends, I think you will really enjoy this one. Just remember to allow enough time for a shower.

Crisp Wonton Chips with Pickled Ginger Salsa

For a  healthier option, you could substitute the convenience of  store-bought chips, and if I were doing that, I would recommend Food Should Taste Good Multigrain Chips, or Garden of Eaten Blue Corn Tortilla Chips.

1 (10-ounce) jar pickled ginger root

Juice of 1 1/2 limes

2 tablespoons sesame oil

4 tablespoons rice wine vinegar

1 tablespoon honey

6-8 cloves garlic, minced

2 tablespoons soy sauce

6 plum tomatoes, diced

3 green onions(green part only), finely chopped

2/3 cup chopped cilantro

1/2 teaspoon salt

1  package egg roll wrappers (usually 25 in a package)

Canola oil for frying chips

Combine Pickled ginger and next 7 ingredients in a food processor and blend until smooth. Mix in tomatoes, green onions, cilantro, and salt.

Heat canola oil in a deep fryer or in a cast iron skillet to 350 degrees. (If using a cast iron skillet, fill with 2-inches of canola oil).

Cut egg roll wrappers into 1-inch strips.

Fry egg roll wrapper strips in batches until golden brown. Drain on paper towel lined baking sheet and sprinkle with salt.

10-12 servings


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Hoisin Glazed Salmon with Mango Pepper Salsa and Chinese Black Rice

When having people over for a dinner party, I think it’s safe to say most everyone is interested in making an entree that is impressive, but one that won’t involve a crazy amount of time spent frantically working in the kitchen all day to get it all prepared. Am I right?

Today, I have a spring entree that will add some “wow factor” to your guests at the dinner table, and have you saying to yourself “wow, that was easy!”

Begin with the freshest fish you can find; in this case, wild Alaskan King salmon, known for its rich, buttery flavor. It’s delicious all on its own, but with a little dressing up, it becomes something amazing.  I love entrees like this that let the  the fish shine through, with accents that enhance the flavor, rather than overpowering it.

Prepare a simple glaze that will be spooned over the fish just before baking in the oven. Once out of the oven you will top with a fresh mango/pepper salsa. Easy, right?

To create a more dramatic plate, try adding some  Chinese black rice, with its fantastic deep dark color, and hues of purple .

Some also refer to Chinese Black rice  as  Emperor’s rice or Forbidden rice because at one time it was the exclusive rice of the Chinese emperors. It is a medium-grain variety of rice from China that has a covering of black bran. The flavor is nutty, and has a slightly chewy texture, well suited on its own, or with sauteed vegetables such as sweet potatoes an kale. It’s a nice change from brown rice, and definitely adds a lot more interest on the plate. If you can’t find Chinese Black rice in your grocery store, you will find it online.

~Try my Crab Wontons with Plum Sauce to get you started.

~Looking for a salad to go with this entree? Try my Easter Egg Radish Salad with Sesame Ginger Dressing.

~For dessert, how about Green Tea Cheesecake with Fresh Berries?

Hoisin Glazed Salmon with Mango Pepper Salsa and Chinese Black Rice

Glaze:

3/4 cup hoisin sauce

2 tablespoons brown sugar

1/2 tablespoon chopped garlic

2 tablespoons fresh lime juice

2 tablespoons rice wine vinegar

8 (6-ounce) pieces salmon fillet

Salsa:

1 mango, chopped fine

1 bunch cilantro, chopped

4-6 plum tomatoes, chopped

1 each: red, yellow, green bell pepper, finely chopped

1/4 cup finely chopped red onion

3 green onions (green part only) chopped

1/2 jalapeno pepper, minced

1 tablespoon minced garlic

2 teaspoons tomato paste

1 tablespoon honey

1 tablespoon soy sauce

2 tablespoons rice wine vinegar

2 tablespoons fresh lime juice

1 tablespoon Siracha sauce

Chinese Black Rice, cooked according to package directions.

For Glaze: Whisk all ingredients together in a medium bowl.

For Salsa: Combine all ingredients together in a medium bowl.

Preheat oven to 400 degrees. Place salmon, skin-side down, on a foil lined baking sheet. Spoon glaze over salmon. Bake in oven about 20 minutes (internal temperature of salmon should be 135 degrees). Allow salmon to rest 5 mintues, covered with foil.

Using a spatula, lift salmon to separate from the skin and place on each of the dinner plates. Spoon 2-3 tablespoons of the salsa atop each of the salmon fillets. Serve with Chinese black rice.

8 servings.

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Strawberry Salsa

strawberries

The local strawberries in our area have been amazing this year; even rainfall and cooler temperatures have helped produce some of the best tasting berries in years. So yesterday, after picking the girls up from school, we headed to Mt. Olympus Berry Farm to pick  a few fresh strawberries…Everywhere we looked we found perfect clusters of deep red berries reaching out to us, ready for picking. We found ourselves saying “ooh, wow- look at these!” over and over again. Needless to say, we picked way more berries than we intended…so, I am now in the midst of making  just about everything I can think of with  our harvest.

Here’s a quick, easy Strawberry Salsa recipe that is delicious with blue corn tortilla chips, or atop grilled fish. Add an Asian twist if you like, by replacing the olive oil with sesame oil. Stay tuned for more strawberry posts…

strawberry salsa

Strawberry Salsa

1 quart strawberries, cut into 1/2-inch pieces

1 tablespoon minced jalapeno pepper(with seeds)

1 tablespoon finely chopped red onion

1/2 cup chopped cilantro

1 tablespoon fresh lime juice

1 tablespoon olive oil

1/4 teaspoon salt

1/2 teaspoon sugar

Combine all ingredients in a medium bowl.

Makes 2 cups

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