The Parsley salsa is a regular feature in my kitchen…Anything that comprises fresh herbs, garlic, chili, lemon and olive oil is a total win in my book. It’s a great accompaniment to anything you might be eating, whether it be vegetables, fish, chicken, seafood or grilled meats. And because parsley is available year round, it’s good in summer and good in winter.
To make the Parsley Salsa –
Take a big bunch of parsley and roughly chop it, place in a medium bowl. I like the leaves to still retain their shape, more or less, so I don’t chop the it too finely.
Add to that 2 tablespoons of finely diced red onion, and one clove of garlic, also finely diced.
Zest some lemon peel into the bowl, and then cut that lemon in half and squeeze about one tablespoon of the juice into mixture.
Give it a good stir and then, if you like, add some red pepper flakes, or sliced jalapeno.
Sprinkle some sea salt and black pepper. Taste, and adjust seasoning if necessary.
Finally, add about 1/4 cup of olive oil, and give it a good stir.
You may need to add some more lemon juice and oil, or perhaps some more chili. Do it according to what you like.
To pan sear the trout –
Score the skin of the trout cross ways all along the length of the fish.
Season with a little bit of salt and pepper.
Heat 1 tablespoon of olive oil in a non stick pan over a medium to high heat.
Place the fish skin side down first, and sautee for about 3 minutes.
Carefully turn the fish over and cook on the other side for a further 2 to 3 minutes until golden.
Transfer to a plate and spoon over the Parsley Oil.
Serve immediately, perhaps with some boiled new potatoes and a glass of crisp white wine.
Something sweet and light for dessert?
I recently made strawberry ice cream, using the traditional ingredients of cream and half & half.
I have to say I didn’t like it. The cream leaves an oily film on your palate and it was just too heavy.
So the answer, it seems, is making it with yogurt. Wow, what a difference!
This recipe has lemon juice in it, so it’s sweet with a slight tang. I used half the amount of sugar the original recipe called for, and it was still perfect.
Frozen Strawberry Greek Yogurt –
3 cups of strawberries, sliced
Juice of half a lemon
1/2 cup of sugar (original recipe called for 1 cup)
1/4 teaspoon salt
2 cups of whole milk greek yogurt
Place the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat, stirring, until the sugar has completely dissolved. Use a potato masher to mash up the strawberries as the mixture is heating. As soon as all of the sugar has completely dissolved, remove from heat and let sit for 10 minutes.
Place in the fridge and chill for at least an hour, preferably two.
Add mixture to the ice cream machine and mix according to the manufacturers instructions, about 20 minutes.
Serve immediately or place in a freezer safe container in the freezer until ready to serve.