Charred Clementine Salsa

Ingredients

• 5 medium clementines
• 2 teaspoons natural cane sugar
• 1 teaspoon extra virgin olive oil 
• 3 tablespoons red onion, small dice
• 2 teaspoons fresh garlic, peeled and minced
• 2 tablespoons red bell pepper, small dice
• 1 teaspoon  jalapeño, seeded and minced
• ½ teaspoon chipolte in adobo
• ¼ teaspoon smoked paprika
• 2 teaspoons raw honey
• ⅓ cup clementine juice, strained
• 1 teaspoon red vinegar
• ¼ teaspoon sea salt
• 3 tablespoons fresh parsley leaves, cleaned, dried and chopped

Instructions

1. Place 2 t. cane sugar on a small plate. Cut the clementines in half horizontally. Carefully remove the peel. Heat a cast iron skillet, or a non-stick to medium-high heat. Brush with a small amount of neutral oil*. When hot, add the clementines, sugared side down. Cook until well caramelized, about 3 - 5 minutes. They are done when the flesh has nicely darkened, try not to move them in the skillet as they cook. Remove to a plate and set aside.
2. Heat 1 teaspoon of olive oil in a small, non-reactive pot. Raise heat to medium. Add the red onion, garlic, red pepper and  jalapeño. Sauté for 1 minute to soften them. Add the next 6 ingredients (chipotle through sea salt.) Bring to a boil, then lower heat to a simmer. Cook until the juice is reduced by half, about 3 - 5 minutes. Cool slightly.
3. Cut the charred clementines into large chunks. I pull them apart first, then cut to an even dice. Add to a bowl to fit. Add the warm mixture from the pot to the oranges and mix well. Add the chopped parsley, mix in.
4. Taste the Salsa for sweetness, heat and salt. The flavor will vary depending on the sweetness of the clementines. Adjust the flavor if necessary. Serve warm or room temperature. Can refrigerate and serve cool as well.
5. Serve over grilled salmon. Nice side dishes are brown rice pilaf with peas and sautéed spinach with garlic.
6. Quick Chile and Honey Glazed Salmon: Marinate 4, 6 -8 ounce salmon fillets with 1 T. extra virgin olive oil and a pinch of sea salt and smoked paprika. Cook on a hot grill pan, flesh side down until nicely browned, turn over. Make a glaze -mix together  2 T. raw honey, 1 T. dijon mustard and 2 t. chile powder (ancho chile is nice.) Brush with glaze, and place the pan in a preheated 375 degree oven until cooked through, about 10 minutes, depending on thickness. Serve with the Charred Clementine Salsa.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.

 

This recipe may not be produced without the consent of its author, Karen Sheer.