After Saturday's photo shoot for Souvenir Foto School, I had lots of heirloom tomatoes and basil left over. What do you do with left over props from a food photography session? Eat them of course!
For dinner on Sunday, I decided to top our Salmon with a tomato salsa. While I processed photos for my homework, cubes popped the Salmon in the oven and whipped up the salsa. Not only did the salsa brighten up the plate, it tasted great too! Here's the recipe.
Pineapple Tomato Salsa Recipe
- 1 cup pineapple, diced
- 1 1/2 cup, tomatoes (3 large plum), diced
- 1 to 2 Serrano chiles, seeds & stem removed, chopped
- 3 cloves garlic, chopped
- 2-3 Tablespoon (Tbsp) fresh lime juice to taste
- 1 Tablespoon (Tbsp) olive oil
- 1/4 cup chopped basil, packed
- Salt & pepper to taste
When picking your tomatoes, choose a variety of colors to contrast with the yellow of the pineapple, for example, a greenish red and an orange tomato. Also, select canned pineapple that's in natural juices and not a sugar syrup; this salsa is on the sweet side.
Do you have a favorite go to topping?
This salsa is definitely going to be making a reappearance in our house. Next time, I may experiment with the addition of some raw red onion to help balance the sweetness.
We have baked fish a lot, so, I'm always on the look out for new toppings. How do you top seafood in your house? Please share.
Bon Appetit!
Eden
