Salmon with Cucumber Grape Salsa - alive magazine

Name: Salmon with Cucumber Grape Salsa - alive magazine
Ingredients: 3 Persian cucumbers, chopped; 1 1/2 cups (350 mL) chopped red grapes; 1 small jalapeno, finely diced; 3 Tbsp (45 mL) lemon juice, divided; 1 Tbsp (15 mL) extra-virgin olive oil; 1 Tbsp (15 mL) chopped fresh dill; 1/2 tsp (2 mL) kosher salt, divided; 1 1/2 tsp (7 mL) grapeseed oil; 1 small yellow onion, peeled and chopped; 2 1/2 cups (625 mL) frozen peas; 3 cups (750 mL) packed baby spinach; 1/2 cup (125 mL) no-salt-added vegetable stock or homemade vegetable stock; 1/4 cup (60 mL) loosely packed fresh mint leaves; 1 tsp (5 mL) lemon zest; 4 - 6 oz (170 g) skin-on salmon fillets; Freshly ground black pepper, to taste; 1 cup (250 mL) dry white wine; 1/2 cup (125 mL) water

www.alive.com

This all-in-one recipe has a lot going for it. It brings together a myriad of flavours and textures to awaken your palate, but it also might just bring a smile…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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