Everybody ate dinner again tonight, with no major tantrums, kind of nice. Sorry I haven't bothered with other posts lately, I only wanted to show you this one when it turned out so pretty on the plate again, and everyone liked it. This was another BH&G recipe ---they've really come through for me lately (of course there were a few modifications).
The salsa consisted of orange and grapefruit sections, halved grape tomatoes, hot pepper jelly (the red kind) and salt and pepper. Easy peasy.
The only tricky part is getting the sections. First you cut off the peel and outer membranes:
Then you hold it up, and make cuts between the membrane sections like this:
I thought I'd take pictures, since I tried explaining this to my sister in law one time and couldn't get it across. Anyway, you make the salsa, brush the salmon with the red pepper jelly and grill it, then serve the salsa over the salmon. Pretty simple. I did have to dilute the pepper jelly quite a bit with tomato jam for my kids, they're lightweights when it comes to hot stuff, but it was still great.
The Pink Salmon Festival- Valdez, Alaska
1 week ago