Homemade in Portland, Oregon
Phone: (503) 893-5184
To contact us call: (503) 893-5184
Recipes and Serving Ideas
People at the Markets are always asking us, “And what do you put that on?” So we were thinking it would be fun to do a little recipe page to get some creative juices flowing.
Got a fun idea or tips that would interest other salsa aficionados??? Send us and email and we’ll get it posted!
Grilled Salmon Steaks with Gilligan’s Lust Salsa
Per Jennifer: The ginger in this salsa does something miraculous to the fish! A must try on a sunny day on the patio.
· Rinse salmon and pat dry. Coil belly strips of fish into center of steaks and secure each portion with a small skewer (such as the kind used for trussing turkeys).
· Lay salmon on an oiled grill over a solid bed of hot coals or high heat on a gas grill; close lid on a gas grill.
· Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
· Set a salmon steak on a warm plate (remove skewers if desired). Spoon salsa (if cool, allow to come to room temperature) over steak. Garnish with whole Marionberries and/or rosemary or mint; add salt and pepper to taste.
Grilled Fish Tacos with Pearly Legal Salsa
Per Karissa: The basil in the salsa was so refreshing with the crisp cabbage. For a real treat, add some slivers of jicama as garnish. Yummy!
1 pound white flaky fish, such as tilapia or mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon ancho chili powder
1 jalapeno, chopped
1/4 cup cilantro leaves
8 flour (or corn for gluten free) tortillas
1 pint Pearly Legal Salsa
Shredded white cabbage
Crema or sour cream
Thinly slice red onion
Thinly sliced green onion
· Place fish (with skin on) in a gallon ziplock bag. Wisk together oil, lime juice, ancho powder, jalapeno and cilantro. Pour into bag, remove air and allow to sit for 20-30 minutes.
· Preheat grill to medium-high heat. Remove fish from marinade and place on hot grill, flesh side down. Grill for 4 minutes, flip fish and “singe” top for 30 seconds– 1 minute. Remove and let set for 5 minutes. Flake fish off skin with a fork.
· Optional: Grill tortillas for 20 seconds each side. Grill one cobb of corn for garnishing.
· Prep garnish while fish is resting. Layer tortilla with garnishes and top with fish. (Karissa likes it this way so that the fish compresses everything down and mixes the flavors.)
Makes 6-8 servings (unless you live with Trenton, in which case it makes 3)
Grilled Pork Chops with Piña Salsa
Per Tammy: If you can get the salsa on right after the pork comes off the grill, the heat on the meat almost caramelizes the natural sugars of the pineapple, giving it a perfect and light “crusting.” Oh so good, I just got Goosebumps!
1/4 teaspoon lime zest
2 limes, juiced
1 tablespoon honey
1 small shallot, chopped
1 jalapeno, chopped and seeded
1 garlic clove, chopped
1/2 cup olive oil
Salt to taste
1 pint Piña Salsa
· Place pork chops (6-8) in a ziplock bag. Blend all ingredients in bowl with wisk and pour over chops. Remove air from bag and allow chops to sit for up to 3 hours.
· Preheat grill to medium heat. Remove chops from bag and grill for 5 minutes per side (medium rare). Remove chops from grill, place 1 tablespoon Piña salsa over each chop and allow them to rest for 10 minutes.
· Place chops on a warmed plate , and add an additional 1 teaspoon of salsa over the top.
Makes 6-8 servings.