Easy Pineapple and Ginger Salsa

So now that Spring has, at least officially, “sprung” – I am already dreaming of all the gatherings that will soon appear on our calendar. Morning lake walks and bike rides, followed by milkshakes and ice-cream treats. Lunches with friends, while the kids play on the trampoline and splash around the wading pool. Afternoon teas, that more often than not turn into impromptu dinners, as we chat and laugh our way into the evening.

Our BBQ is inevitably a star of the warmer months – allowing for dinners to be thrown together easily and with minimal fuss (not to mention avoiding a hot kitchen with the oven turned on).  But what BBQ dinner would be complete without a few tasty side dishes to serve alongside.  These too ought to be fuss-free and quick to prepare – for who wants to be trapped in the kitchen when all the fun is happening outside.

One of my favourite side dishes would have to be this easy pineapple and ginger salsa. I often serve it alongside grilled pork, but it would easily work with chicken or fish too.

Packed with fresh pineapple and herbs, balanced with lime juice and given a hit of heat with some red chilli – it really is a  versatile addition to the dinner table.  The added bonus being that you can make it in advance before guests arrive – leaving more time for fun!

 


Print Recipe
Easy Pineapple and Ginger Salsa
Course Side dish
Servings
people as a side dish
Ingredients
Course Side dish
Servings
people as a side dish
Ingredients
Instructions
  1. Combine all ingredients in a bowl. Season to taste.
Share this Recipe

Mango and Lime Salsa

While I am 100% on board the ‘fresh is best’ wagon, sometimes ingredients may not be in season, or may be too expensive.

Such was the case when I had a craving for mango recently, and wanted to create a fruity salsa to serve alongside some spicy chicken and beans. With not a fresh mango in sight, however, I turned to tinned mango instead – which meant that we could have a summery dish even though the temperatures were still in single digits outside.

Combined with cucumber, spring onions, lime, red chilli and fresh mint – we soon had ourselves a lovely sweet and spicy salsa.  I think avocado would also be a nice addition…next time perhaps?

Although this was a relatively simple dish, it was definitely a hit, and will almost certainly be making further appearances when mangoes come back into season!

Print Recipe
Mango and Lime Salsa
Course Side dish
Prep Time 10 minutes
Servings
people
Ingredients
Course Side dish
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Combine all ingredients and season to taste.
Share this Recipe

Spiced fish with quinoa salsa salad

If I was to name one ingredient that I’m a little hesitant to cook, at least with any regularity, it would have to be fish. It’s not that I don’t enjoy eating fish, because I certainly do, I think it just takes me out of my comfort zone. It’s the choosing the right type, then storing it the right way, then working out the best cooking method – yes I find it a tad overwhelming.

Silly really.

For dishes like this spiced fish with quinoa salsa salad are are actually pretty simple to throw together. Particularly when I send the husband to the fishmonger (ie. tasking him with choosing a good variety) and then get him to cook it on the BBQ!  My main role was mixing together the spices to coat the fish, then throwing together the rest of the meal – the salsa salad.

For the fish – we used ling fillets. Sprayed lightly with oil, then coated with a spice mixture of garlic salt, paprika, cayenne and a little lime rind. Onto the BBQ for around 4 minutes each side, until cooked through.

As for the salad, well that came together in the kitchen. Starting with corn kernels – removed from the cob and pan-fried until charred slightly- combined with tomatoes, lettuce, sliced sugar snap peas and cooked quinoa. Finished with a squeeze of fresh lime juice and a sprinkle of coriander.

Yes, friends, this is one fish dish that I must make again!

Spiced fish with quinoa salsa salad (serves 2)

  • 2 fish fillets (we used ling – but you could use any firm white fish)
  • olive oil spray
  • Juice and rind of 1 lime
  • 1 tsp paprika
  • 1/2 tsp garlic salt
  • 1/2 tsp cayenne pepper
  • corn kernels from 2 cobs, charred slightly
  • 1/2 cup cooked quinoa
  • 125g cherry tomatoes, halved
  • 100g sugar snap peas, sliced
  • lettuce leaves
  • coriander leaves to serve
  1. Lightly spray the fish fillets  with olive oil.
  2. Combine the lime rind and spices in a small bowl. Coat the fish on both sides with the spice mixture.
  3. Preheat a BBQ hot plate – then cook the fish for 3 to 4 minutes each side, or until cooked through.
  4. Meanwhile, combine the corn, quinoa, tomatoes, sugar snap peas and lettuce in a bowl. Divide the salad between 2 serving plates.
  5. Top the salad with the cooked fish. Drizzle over lime juice and sprinkle with coriander leaves.

What about you? Are you a fan of cooking fish at home?

Summer salmon loving

IMG_7267 For a while, I was really diligent at including more fish in our diet (helped too by a fishmonger opening up within walking distance from our home). But that shop closed down, and I have again become relatively non-committal to fish dinners. Not because I don’t like fish, probably more because I am still a tad intimidated by it.  But not such intimidation needed to apply for this recent salmon feast. I marinated the salmon fillets (that the fishmonger had kindly boned and skinned for me) in some lemon zest, juice and oil – then set Mr BBB to work to cook them on the BBQ. haha yep – doesn’t get much easier than that! IMG_7266 I, meanwhile, returned to the comforts of the kitchen and put together some accompaniments. IMG_7273 Starting with a tomato ‘salsa’ of sorts, with juice ripe tomatoes, lemon juice, zest, and coriander. IMG_7272 And a side salad with spinach, red onion, cucumber and …. nectarines! IMG_7269 Despite not normally being a fan of fruit in salads, Mr BBB agreed that it was the perfect ‘sweet’ to the ‘sour’ of the lemony salsa. IMG_7271 Overall – this was a really tasty dish – and one that I think would be perfect for a summer dinner party with friends. Simple to prepare, but packed with flavours – with the added bonus that the salmon can be cooked outside on the BBQ! A winner all round. What about you? Are you a fan of fruit in salads?

Mango salsa

IMG_6426 I realise it has been a little quiet on the ‘food’ aspect of this blog  for a while now, but rest assured that the BBB kitchen has been in full swing this Summer. Lots of salads, BBQs and fresh ingredients – and lots of meals spent with friends and family. Recently, we hosted a “Pre” New Years Eve dinner with some dear friends, where my aim was to keep the cooking outside given the temperature forecast of 34C. I marinated some pork tenderloin in a “jerk” marinade, and Mr BBB was tasked with basted and BBQing it throughout the afternoon. IMG_6433 And, as for me, well all I had to do was put together the accompaniments. High on the list…..mango salsa! IMG_6423 Simply, diced mango, red onion, chilli, capsicum, spring onions, mint and lime zest / juice. Thrown together, given a good stir, with the flavours allowed to develop over an hour or so. IMG_6424 Aside from looking rather colourful and vibrant – the flavour was spot on (and had even a mango-hating friend going back for seconds…) IMG_6428 Served on the sliced pork, with a simple rocket salad and some basmati rice that I had mixed with black beans, lime juice and a little butter. IMG_6436 And our Summer dinner was complete (with not an oven in sight!) Mango salsa

  • 1 mango, peeled and diced
  • 1/2 red onion, diced
  • 1 red capsicum, diced
  • 2 spring onions, sliced thinly
  • 1/4 cup shredded mint leaves
  • 1 lime, zest and juice
  • 1 red chilli, deseeded and diced
  • salt and pepper to taste

Combine all ingredients and set aside in the fridge for an hour for the flavour to develop. What about you? Cooked anything fun on the BBQ lately?