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This colorful salsa is crisp and refreshing—perfect for summer! Rhubarb is a tart cousin of celery and normally needs a lot of sugar to be balanced out. In this case though, the cool cucumber and sweet dressing perfectly complement the rhubarb. This salsa is great over seared halibut, salmon, or chicken breast.

1 whole hothouse cucumber, peeled and deseeded

1 large stalk rhubarb or 2 smaller stalks

1 small shallot

1 handful chopped cilantro leaves

1 small handful chopped mint leaves

3 tablespoons rice wine vinegar

1 tablespoon honey

1 lime, juiced

Pinch of sea salt

  1. In a large mixing bowl, combine rice wine vinegar, honey, lime juice, and sea salt. Taste. This should have a sharp, sweet flavor. Feel free to add more honey or lime juice to balance it to your liking.
  2. Chop deseeded, peeled cucumber into neat cubes. Cut rhubarb into similar sized pieces. Add to dressing in bowl.
  3. As finely as possible, mince the shallot and add to the rhubarb and cucumber. Add finely chopped cilantro and mint leaves. Toss until everything is mixed.
  4. Chill salsa in fridge until ready to use.

Serving Tip: This makes a great topping for a piece of perfectly seared or grilled fish! After your protein has finished cooking, pile the salsa high on top, squeeze a bit of lemon over everything, and voila!

 

Perfectly Seared Salmon

2 6-ounce salmon filets, skin off

2 tablespoons coconut oil

1 lemon or tangerine, zested

Salt and pepper

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  1. In an ovenproof skillet using medium-high heat, melt the coconut oil. Turn oven on 350 F.
  2. Rub salmon filets with the citrus zest and salt and pepper on both sides.
  3. Cut the zested lemon or tangerine in half.
  4. Once the skillet is warm, place the salmon into the hot pan along with the lemon or tangerine, cut-side down. Let cook for about 2 minutes on medium-high heat until golden brown. Turn filets over and let them cook on the other side for another 2 minutes.
  5. Once both sides have been browned, using tongs, squeeze the caramelized citrus juice over the salmon, remove the lemon or orange from the pan, and put the pan into a hot oven for 15 minutes.

Serving Tip: This method produces a very clean tasting and juicy salmon! Eat served over rice or quinoa and roasted veggies, or top with your favorite salsa. Enjoy!

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