Put all those zesty winter Clementines to use with this Healthy and Vibrant Salsa, I’m loving it over Chile and Honey Glazed Salmon
Clementine season is here, these sweet little 35 calorie gems are the perfect snack in winter. Imported from Spain in five pound balsa wood boxes (I keep them for storing all sorts of household items), they add a little zest and natural, glistening juice to many recipes. They are a super bargain as well. My local market had the pretty box of them on sale for $3.99 this week.
This recipe reflects the abundance of clementines, some char-grilled and chopped, some squeezed for their vivid, tart-sweet juice. Charring clementines is super- easy and brings a caramelization to the flesh. Simply coat a skillet with some neutral oil, dip peeled clementine halves in pure cane sugar and grill sugared side down. To achieve the right “char’, do not move them around! Simply peek, lifting with tongs, and they are done when the right, deep-golden color is achieved.
This is not a raw salsa – I sauté the veggies first in extra virgin olive oil, then add the flavorings: clementine juice, chipotle in adobe, raw honey, red vinegar and smoked paprika. The chunks of charred clementines, cut into chunks are added to the salsa, and the flavors will mingle. Fresh parsley or cilantro is welcome! Practically fat free, full of fiber and bold flavors. Add as much heat as you like, the jalepeno and chipotle does it for me, but you could add chiles to your liking.
I enjoy the salsa over simply grilled Chile and Honey Glazed Salmon (how-to, see the recipe.) Would add a wonderful lift to grilled chicken or vegan proteins as well.
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