This past November I signed up to be adopted by another blogger through Dine and Dish. My blog was still a baby, not even a year old, and I was in need of some focus and direction. The stars aligned, and Michelle from What’s Cooking entered my life. Michelle has been wonderful when I needed someone to bounce ideas off of, and her work teaching kids how to cook and plan meals is nothing short of amazing. Here I was, dreaming of inspiring families to cook, and there she was, actually going out and doing it in her own community on a daily basis.
I am thrilled to pieces to call Michelle my friend. I was also pretty excited when she asked me to write on her blog about some of our kids in the kitchen adventures. We made pineapple-mango salsa together one afternoon, and then we proceeded to put it on everything from pita chips to fish tacos to this grilled salmon.
We started by giving each member of the family a fruit or vegetable to chop or dice. This made everything go faster, and the kids were thrilled to be involved. Mangoes, onions and limes were first, by my ten-year-old and me.
We added peppers, and seeding them was the perfect job for three-year-old fingers.
My five-year-old was happy to both dice and mix in his tomatoes. Ole managed the pineapple.
The scraps all went into our compost bin, which has been coming along nicely. Ole is quite proud of the steam that rises from the center of the pile.
While the salsa was resting, we prepared the salmon.
A few fresh herbs from the garden, lime juice and salt were all in order.
Spray the fish first to avoid sticking to the grill and place flesh side down.
When both sides have been cooked, it’s time to eat.
A large spoonful of the pineapple-mango salsa is exactly what this fish needed to add some color and flavor to the party, and the kids couldn’t help but be excited to be eating something they helped make for dinner.
2 tablespoons fresh cilantro and parsley, minced
cracked black pepper
2 tablespoons olive oil
2 cups pineapple-mango salsa
Start by squeezing the limes over the flesh side of the salmon fillet. Sprinkle with salt and pepper and minced herbs. Allow to sit for 30 minutes while you preheat your grill to 500° F.
When the grill is hot, spray fish lightly with olive oil to prevent sticking. Place flesh side down on the grill and cook for 3 minutes. Carefully flip the salmon to the skin side and continue cooking for 5 minutes. Remove from grill. Top with pineapple-mango salsa and serve.
Makes 3-4 servings.