Summer fruits are delicious
July 23, 2013
By Karista Bennett
One could say I’m a bit over zealous when it comes to our summer fruit here in the Northwest. After all, we do have to wait several seasons for the sweet treasures. So, it’s no surprise when I end up with loads of stone fruit and berries on my kitchen counter. Every year, I justify my lack of summer fruit restraint by telling myself I’m going to can the bulk of my stash.
But only a small portion of the summer ripened local berries makes it into my canning day. Most of it ends up in the bellies of the Bennett Family. That’s really how we like it best. In a bowl on the kitchen counter for snacking, breakfast, lunch and dessert.
So, when I ended up with a few flats of local, plump and sweet blueberries, I decided to use some of those beautiful blueberries for dinner. Berries lend themselves well to savory sauces, but they can also be a delicious complement to fish, chicken and pork in the form of a salsa. And who doesn’t love a good salsa?
The salsa was anchored with fresh, sweet, plump blueberries and laced with the subtle flavors of finely diced shallots, grated fresh ginger and a sprinkling of chopped fresh mint. A dash of honey, lemon and extra virgin olive oil finishes the salsa. When paired with grilled Pacific halibut, cod or rockfish, it makes a most decadent summer dish.
Blueberry ginger salsa with grilled fresh halibut
I love this salsa served with grilled white fish. My favorite pairing is with halibut, but true cod, ling cod, black cod, opah and grilled scallops are equally divine. Delicious wishes!
- 1 pint fresh blueberries
- 1 heaping tablespoon finely chopped shallots
- ½ teaspoon fresh grated ginger
- 1 tablespoon chopped fresh mint (cilantro would also be a delish substitute!)
- Squeeze of lemon (about a tablespoon)
- Dash of olive oil (a few teaspoons)
- Teaspoon or two of honey
- Salt and pepper
- Half the blueberries if you can, or lightly chop.
- Toss together the blueberries, shallots, ginger, and mint. In a bowl, whisk together the lemon juice, olive oil and honey.
- Toss the lemon oil with the blueberries and season to taste with salt and pepper.
- This is definitely one of those recipes you can prepare to taste. A little more ginger, a little less mint or maybe a little more honey. Whatever you decide, it’ll be delicious!
- I love this dish served with roasted seasonal vegetable and Oricchiette pasta (little ears) salad. I love using grilled zucchini, mini peppers, eggplant and fennel tossed with a good quality balsamic vinegar, squeeze of lemon, extra virgin olive oil, salt and pepper to taste. Toss the grilled veggies with the Oricchiette pasta and garnish with fresh chopped basil. Adding a little more olive oil and vinegar, salt and pepper if needed.
Karista Bennett is a local chef/owner at Karista’s Kitchen, culinary instructor and food writer. See more of her recipes at www.karistaskitchen.com.