It’s Citrus Season! Slow cooked Salmon with a Tart & Zesty Multi-Citrus Salsa is an easy meal cooked in a Parchment Package.
Winter is the time for fragrant, juicy, vibrant citrus — now at their peak.
I choose a variety to blend the complex flavors.
For the Citrus Salsa I’m using Honeybell Tangelos (close to minneolas), Pink Ruby Grapefruit and Blood Oranges for their burst of deep magenta color and extra natural sweetness.
The citrus is cut into segments, then coarsely chopped with a minimum of ingredients; a touch of honey, garlic, red onion, fresh mint and aleppo pepper for heat.
A bunch of mint can brighten flavors year-round, and especially in the winter months. Mint’s infusion of rich, fragrant and flavorful notes adds a burst of refreshment to citrus and this Citrus Salsa!
Mint is used medicinally to aid digestion and relieve indigestion. I’m a big tea drinker, and love a cup of mint tea drinking a cup of peppermint tea after your meal may help.
Peppermint contains 40% menthol while spearmint contains less than 1% menthol. This means peppermint is going to have a more intense “minty” flavor that spearmint.
There are over 600 varieties of mint ~ peppermint is the most common one you see in grocery stores. Pineapple Mint and Chocolate Mint are varieties I search for when planting my herb garden.
These flavors and fragrances don’t last long and is why I chop and add them to the dish just before serving.
Cooking “en papillote” doesn’t have to be a fancy method of cooking reserved just for fussy entertaining.
It’s great for weekday meals, especially since the clean up is a breeze.
Food is simply enclosed in a packet of parchment paper (or foil) and then cooked in the oven.
Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale, with some fruitiness and mild, cumin-like undertones.