Do you love the combination of sweet, spicy, and savory flavors as much as we do? This recipe combines all of them in a cucumber-pineapple salsa that is out-of-this-world delicious. Today, we're spooning it on top of a fillet of salmon, but it would also be great on chicken, pork -- or even a tortilla chip! If you're looking for a meal that you'll want to make over and over, then look no further -- it's this one!
Salmon with Spicy Cucumber-Pineapple Salsa
Related:Martha Stewart's All-Time Favorite Dessert Recipes
2 tablespoons fresh lime juice (from 1 lime)
1 tablespoon honey
2 tablespoons vegetable oil
2 Kirby cucumbers, finely diced
1 cup finely diced fresh pineapple (about of a whole pineapple)
2 scallions, thinly sliced
1 jalapeno chile (ribs and seeds removed), minced
1/4 cup fresh basil leaves, chopped
coarse salt and ground pepper
4 skin-on salmon fillets (6 to 8 ounces each), patted dry
Related: Fast, One-Pot Meal Ideas To Feed the Whole Family
1. In a medium bowl, whisk together lime juice,
Blog Posts by Everyday Food
- Everyday Food | Shine Food – Sun, Aug 18, 2013 11:27 AM EDT
Do you love the combination of sweet, spicy, and savory flavors as much as we do? This recipe combines all of them in a cucumber-pineapple salsa that is out-of-this-world delicious. Today, we're spooning it on top of a fillet of salmon, but it would also be great on chicken, pork -- or even a tortilla chip! If you're looking for a meal that you'll want to make over and over, then look no further -- it's this one!Read More »from This Spicy Cucumber-Pineapple Salsa is a Must-Make Summer Recipe
- Everyday Food | Shine Food – Thu, Aug 15, 2013 2:38 PM EDT
Want a new way to enjoy all of the incredible corn that's available at this time of year? Why not try making this super-quick shrimp-and-corn soup? It gets a hint of smoky flavor from a teaspoon of chipotles in adobo and major crunch from crispy tortilla strips. Best of all, it takes just 10 minutes for this meal to go from stovetop to table. Make it tonight and see why soup should be enjoyed all year round!
Shrimp and Tortilla Soup
4 corn tortilla, cut into thin strips
1 tablespoon olive oil
1 small yellow onion, diced small
2 garlic cloves, minced
1 tablespoon chopped chipotle chile in adobo (seeds removed)
7 cups low-sodium chicken broth
3 cups fresh corn (from 4 ears corn) or frozen corn
1 pound medium shrimp, peeled and deveined
Diced avocado, fresh cilantro, and lime (optional), for serving
1. Preheat oven orRead More »from Shrimp + Corn + Tortillas = the Perfect Summer Soup!
- Everyday Food | Shine Food – Wed, Aug 14, 2013 1:22 PM EDT
All week long, we've been cooking up recipes that highlight the bright flavors of summer. Today's meal is not only seasonal, it's also beautiful! A raw-tomato and roasted-beet salad is dotted with feta cheese and fresh mint -- the combination is sweet, sharp, and wonderfully refreshing. We used a mixture of red and yellow heirloom tomatoes to add even more vibrancy to this dish, but use any variety that's available to you -- and make this gorgeous plate tonight!
1 pound scrubbed small beets
2 pounds tomatoes, preferably heirloom
1 pint cherry tomatoes
1/4 cup crumbled feta
1/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Salt and pepper
1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins;Read More »from It's Official: This Tomato-Beet Salad is the Prettiest Plate Ever!
- Everyday Food | Shine Food – Tue, Aug 13, 2013 2:25 PM EDT
Hot enough for you? Why not try giving your AC a break and cooling off with one of these fruit-filled ice Popsicles instead. We're layering kiwis, peaches, mangoes, and berries in Popsicle molds before topping with white grape juice (the clear liquid allows all the fruit to be front and center). Serve these two-step treats as a healthy snack, dessert, or -- why not? -- at breakfast time. Enjoy!
Fruit Salad Ice Pops
1 peach, cut into 1/2-inch slices (1/2 cup)
2 kiwis, peeled and sliced into 1/4-inch rounds
3 ounces blueberries (1/2 cup)
4 ounces strawberries, hulled and halved ( 3/4 cup)
1 1/2 to 2 cups 100 percent white-grape juice
1. Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).Read More »from This Gorgeous Dessert is Healthy Enough for Breakfast (Seriously!)
- Everyday Food | Shine Food – Mon, Aug 12, 2013 3:36 PM EDT
Looking for a no-brainer technique that will give your dinner instant flavor? Here's an easy one: Add a spice rub. Today, we're seasoning pork chops with a dry rub made from basic pantry staples. Combined with a warm and tangy grilled zucchini and feta salad, this meal creates a beautiful, company-ready plate (but it's easy enough to make on a Monday!).
Spice-Rubbed Pork with Grilled Zucchini
1 tablespoon ground coriander
1 tablespoon light-brown sugar
1 1/2 teaspoons ground cumin
Coarse salt and pepper
4 bone-in pork loin chops (3 pounds total)
3 tablespoons olive oil, divided, plus more for grilling
6 medium zucchini, thinly sliced lengthwise
1/2 cup crumbled feta (2 ounces)
1. In a large zip-top bag, combine coriander, brown sugar, cumin, and 1 teaspoon each salt and pepper. Add pork and 1 tablespoon oil and toss toRead More »from Want to Kick Up the Heat on Dinner? Try This Spice-Rubbed Pork and Grilled Zucchini
- Everyday Food | Author Blog Posts – Sun, Aug 11, 2013 11:31 AM EDT
Do you love the sweetness of roasted bell peppers? If you do, then you should be making them right in your own kitchen! The technique is simple: Just cook your peppers directly over a burner on your stove until they're bubbling and black, let them steam, and then wipe their skin away. Use them as a tasty topping on pizzas and pastas, or just enjoy them on their own!
Roasted Bell Peppers
4 bell peppers
3 tablespoons olive oil, plus more for drizzling
2 tablespoons red-wine vinegar
Salt and pepper
1 sprig oregano
1. Roast bell peppers until charred. Place in a bowl and cover with plastic, 10 minutes. Discard skin, seeds, and stems; thinly slice peppers. Toss with oil and vinegar; season with salt and pepper. Transfer mixture to a clean glass jar, add oregano, and top with additional oil to cover; secure lid.
[VIDEO] WatchRead More »from Are These Roasted Peppers the Perfect Addition to Any Summer Plate? We Think So!
Have you ever made pickles at home? You should -- it couldn't be easier. Today, we're slicing cucumbers into chips (this is a great shape to use with sandwiches, but you can cut them however you like) and pickling them in a vinegar brine. These tangy vegetables will be ready to eat after a few hours and will last in your fridge for the rest of the summer. Make them today and enjoy!
3 cups white vinegar
1 1/2 cups sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
2 to 4 small red chiles (optional)
1/8 teaspoon ground turmeric
1 1/2 cups fresh dill fronds (about 1 bunch)
1. In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. ArrangeRead More »from These Overnight Pickles Belong on Your Table!
Making a nice spice rub is one of the best ways to liven up an otherwise boring piece of chicken. Sounds complicated? It's not! Today, we're coating chicken breasts in a mixture of salt, pepper, and cayenne,Read More »from You'll Love This Spiced-Up Chicken!
and topping the whole dish with a simple avocado and red onion salsa. Spicy, fast, and super delicious, this is one meal that will wake up your whole week!
Cayenne-Rubbed Chicken with Avocado Salsa
Related:15 Kitchen Shortcuts That Will Change the Way You Cook
Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless,skinless chicken breast halves, (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks
Related:35 Beyond Delicious No-Bake Dessert Recipes
1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and
cayenne; rub all over chicken.
2. In a large skillet, heat oil over medium. Add chicken, and cook
until browned on the outside and opaque throughout, 8 to 10 minutes per
- Everyday Food | Shine Food – Fri, Aug 9, 2013 11:03 AM EDT
More from Everyday Food:Read More »from Big Party, Little Hassle: Foods to Feed (and Please) a Crowd
Hands Down, The 20 Grilling Recipes You Must Try This Summer
35 Beyond Delicious No-Bake Dessert Recipes
15 Kitchen Shortcuts That Will Change the Way You Cook
Fast, One-Pot Meal Ideas To Feed the Whole Family
- Everyday Food | Shine Food – Thu, Aug 8, 2013 2:38 PM EDT
Here's a reason to celebrate: It's peak tomato season! Today, we're preparing a tomato-ginger chutney that's fresh, sharp, and wonderfully sweet (golden raisins and red wine vinegar add an extra kick of flavor). After cooking it for 35 to 40 minutes, you'll have a spoonable sauce that's as thick as jam -- and it's as delicious, too! Stored in a jar and chilled, this outrageous topping will last up to a week in your fridge.
2 tablespoons vegetable oil (such as safflower)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 cans (14 1/2 ounces each) diced tomatoes in juice
1/2 cup red-wine vinegar
1/2 cup packed light-brown sugar
1/2 cup golden raisins
1. In a medium saucepan, heat oil over medium. Add onion, garlic, and ginger. Cook, stirring, until onion is softened, 5 to 7 minutes.Read More »from You'll Want to Spread This Tomato-Ginger Chutney on Everything ... And You Should!