When summertime rolls around, I automatically want to pair tomatoes with basil and I want to get my hands on all the fresh, seasonal fruit available. I have been having flashbacks to my pregnancy with my daughter, M, four summers ago. All I wanted was to eat tomatoes and nectarines and berries. I remember being at a wedding and asking my husband for a refill on bruschetta but told him to hold the bread. It was that satisfying! So today I looked at what I had on hand and there were some tomatoes left from last week and some basil and fresh mozzarella balls I picked up today at the store. I thought it may be good to chop those up and combine with a peach! Yum. A great salsa to make my salmon a little more interesting.
I had grabbed some Kale at Trader Joe’s today after seeing something similar to this, which shows how kale beats out spinach in nutritional punch. My husband is not the biggest kale fan unfortunately, but one time I added tahini to it and he actually loved it. It seems to cut the bitterness.
After sautéing the kale with garlic, I just mixed in a tablespoon or two of tahini, giving it a creamed texture with no dairy.
The finished product!
1 lb wild caught Pacific salmon
2 to 3 roma tomatoes
1/2 of a large fresh mozzarella ball
4 to 5 large fresh basil leaves
5 oz of organic kale
1 to 2 tablespoons tahini
Season salmon with any spices you have on hand – I used sea salt, pepper and 21 Season Salute. Bake 20 minutes at 375 degrees or until fish is opaque when flaked.
Chop tomatoes, mozzarella, peach and basil and combine with a splash of balsamic vinegar and olive oil and season with salt and pepper.
Saute kale with garlic and once it has browned a bit, mix in tahini until it becomes a creamy texture.