I wrote this post in 2013. It seemed cooking was just as therapeutic then as it is now. To preface this Blueberry Ginger Salsa recipe…
This Blueberry Ginger Salsa is a result of my love for fish and fruit (and an overflowing mint plant). I’ve always felt fish and fruit were two fresh ingredients made for each other. The salty essence of the seafood combined with the fresh sweetness of the fruit is complimentary in flavor and intoxicating to the palate.
Just like seafood, grilled chicken also pairs well with most fruit and it pairs especially well this Blueberry Ginger Salsa. On occasion, I’ll whip up this salsa and serve it as a starter with seasoned pita chips and creamy goat cheese. However, most of the time you’ll find yourself eating this Blueberry Ginger Salsa with spoon. It’s that good!
Funny how sometimes life rolls in a direction never anticipated. Catching us by surprise, with both trepidation and promise.
It’s been an eventful year for my family. My first-born conquering a long and tedious health challenge, my youngest discovering the heartbreak and joy of her first year in high school. A brilliant year of cooking classes filled with the most wonderful home chef’s I’ve ever met. New clients, new colleagues, new recipes and articles created and new friends made. And we’re only half way through the year!
Change happens. It’s inevitable. I’ve had a lifetime of change. I thought I’d become familiar with the word, until I realized the memories I will soon leave behind. Yes, we’re moving down the road a bit, to a darling little town in the Willamette Valley, Oregon. Still the beautiful Pacific Northwest that I know and love.
It’s bittersweet. I have the best friends here. Friends who bring our grieving family delicious baked goods, flowers and cards when our sweet old Airedale, Elwood, passed. Friends who cooked meals for a week when my sweet oldest Sassy Gal came home from surgery. Beautiful flowers arriving daily, cards that expressed love and sympathy, happy thoughts and prayers.
Friends that have loved and continue to love my children like their own. I love that. I’ve always felt it takes a village to raise a child.
I know my friends and I will remain close. After all, this is the era of social media and I’ll only be a few hours down the road. But I will miss them.
Brilliant, strong, independent, artistic, supportive, beautiful women who have made a huge impact on my life. I would list you all, but I’m afraid I might miss someone! You know who you are. I love you!
So, in a few weeks, Karista’s Kitchen will have a new home on the world-wide web. And, Karista Bennett (and the Bennett Crew) will make their new home in the Willamette Valley, Oregon.
I proceed with trepidation, but also promise. Promise of new discoveries, new challenges, new ideas, new farms to visit, new places for Ranger Craig and I to fly :), new recipes to share and new friends to be made.
It may take me a few weeks until I post next. I’d like to say I’m a good multi-tasker, but unfortunately, that will never be included in my list of talents.
So until next time, I wish you happy trails, lots of summer sunshine, good health and loads of love!
- 1 pint fresh blueberries, coarsely chopped
- 1 small - medium shallot, finely diced
- 1 teaspoon grated fresh ginger
- 2 tablespoons fresh chopped mint (extra for garnish)
- 1 tablespoon extra virgin olive oil
- Squeeze of lemon juice
- Salt and pepper to taste
I’ve paired this salsa with fresh Dover Sole that I seasoned, rolled and then pan seared in a skillet with a tablespoon or two of ghee. Dover sole is such a delicate fish, sometimes it’s easier to prepare when it’s rolled and cooked. You can also place these Dover sole rolls in a greased baking dish and then pop it in a pre-heated oven at 350F. Brush the fish with olive oil and a squeeze of lemon and cook just until done. A good rule of thumb for cooking fish is to cook 10 minutes for every inch of thickness.