Salmon with Peach and Tomato Salsa with Blueberry-Grape Gazpacho

Summer is officially here! The two weeks or so of great weather has shifted away as intense heat and humidity have settled in. I can’t say I’m excited about the rising temperature, but I am quite excited about whipping up delicious summer food. Hit up your local farmer’s market, pick up the fresh, local produce, and enjoy these amazing recipes!

In the true vein of summer meals, these recipes not only feature delicious, fresh fruit but also focus on cooler ingredients. The blueberry and grape gazpacho is chilled, as gazpacho always is, but quite sweet. I loved it but you may want to cut back on the honey and dial up the lemon if you do not have a sweet tooth! The salmon, meanwhile, pairs perfectly-grilled fillets with a cold, luscious salsa that will leave you heading back for seconds. And thirds.

Difficulty: easy
Time: 3.5 hrs (mostly chilling time)



Salmon with Peach and Tomato Salsa

Time: 15 minutes

Ingredients:
12 oz salmon
½ tsp black pepper
1.5 c grape tomatoes, halved
3 peaches, chopped
½ c red onion, diced
1 tbsp olive oil
1 tbsp honey
2 tbsp lemon juice, freshly squeezed
¼ c fresh basil, thinly sliced
¼ c fresh mint, thinly sliced

Get your grill pre-heating. Sprinkle the salmon with the black pepper. Grill for about 5 minutes on each side or until cooked to your desired degree.

As the salmon grills, prepare the salsa. Combine the tomatoes, peaches, red onion, olive oil, honey, lemon juice, basil, and mint. Toss until well combined. Serve the salsa over the fish. Enjoy!

Servings: 2
Serving size: 6 oz fish plus half of salsa
Nutrition: calories 560; carbs 50g; fat 28g; protein 37g; sodium 83mg; iron 13mg

Blueberry-Grape Gazpacho
Time: 3.5 hrs (mostly chilling time)

Ingredients:
2 c blueberries
2.5 c seedless grapes
2 tbsp honey
½ c grape juice
2 tsp lemon rind
3 tbsp lemon juice, freshly squeezed
2 tbsp fresh mint, thinly sliced

Make sure all stems are removed from your blueberries and grapes. Wash them and put them in a medium pot. Add the grape juice (or, in my case, Manischewitz if you still have it leftover from Passover!) Add the honey. Bring the mixture to a boil and then reduce the heat and simmer for about 15 minutes.

Let the mixture sit and cool until no longer steaming. It can still be warm.

Put the blueberry mixture into a blender and blend until completely smooth. Refrigerate for 3 hours or until completely chilled.

Mix in the lemon rind and lemon juice. Pour into bowls and top with the mint. Enjoy!

Servings: 4
Serving size: about ¾ c
Nutrition: calories 158; carbs 22g; fat 0g; protein 2g; sodium 2mg; iron 5mg