I continued on my quest of cooking every recipe in Gwyneth Paltrow’s cookbook It’s All Good this week. I had some salmon in the freezer and the ingredients for the salsa already in my fridge. My 11 year old, Reese, helped me assemble the ingredients and acted as my sous chef, which means she peeled the clementines. Sometimes she’s more enthusiastic about being helpful in the kitchen than others. While reading the recipe out loud to me she said “This is the first recipe I’ve seen in this book that doesn’t have some totally crazy ingredient”. I laughed because it’s true. Gwyneth loves a good totally obscure ingredient (gochugaru anyone?).
The recipe for this dish was ultra-easy which is perfect for a weeknight dinner. It called for cilantro and mint, both of which I didn’t have on hand. I firmly believe in adjusting recipes on the fly and not adhering too strictly. I love both mint and cilantro but knew the salsa would still taste good without it. I ended up eating the leftover salsa as a salad the next day for lunch. I got two favorable reviews from my kiddo and husband and I also thought it was really tasty. I will definitely make it again and again.
Here it is, adapted from Gwyneth’s original:
4 fillets of your fish of choice (I used salmon but any would be good)
1/2 cucumber, chopped
4 clementines, peeled and chopped
A few dashes of crushed red pepper, to taste
3 shallots, sliced thinly
Juice of 1 lemon
Salt to taste (I love course sea salt)
Combine the cucumbers, clementine, chili, shallot, lemon juice in a bowl, add a drizzle of olive oil and a pinch of sea salt, and stir to combine.
Meanwhile, heat a grill or a grill pan over high heat. Coat the fish with olive oil and sprinkle with salt. Grill until firm to the touch, about 4 minutes each side depending on thickness of fish fillets.
Serve the fish with the salsa.