You guys I love my fruit salsas.
To be honest I have not always been a fan of salsa. Before this year I never even went near the stuff. I was a “don’t let that lime juice, cheese, or whatever else, come near my fruit”, kind of girl.
If I wanted a peach, I just wanted a peach. Not a peach with some grilled corn, a jalapeño and some spices.
Well, for one I have been reading Jessica’s blog for years and I 100% blame her for planting this whole fruit salsa concept in my brain. If anyone loves fruit salsa more than me, it is her. All I have to say is thank you Jessica! Best obsession possible!
Second? When I started this blog, I realized I needed to try some different things for the sake of not coming across as totally boring (which, I am).
The rest is all history and I am now addicted to fruit salsa. For the next two and half months expect tons of fruit salsa on pretty much everything I post. You name the fruit and my guess is that by the end of the summer I will have turned it into some kind of weird sounding salsa, that I of course, promise will be delicious.
I am sorry if you are not into this whole concept of fruit in your salsa and all over your food.
Lucky for you it can always be left out. But really you should just make it, because I think you’ll really like it. For example, my Dad who was just like me and thought fruit was only to be eaten in its original pure form, is now convinced it’s a darn good thing. I heard through the grapevine that he was telling his buddies down at the gym all about the fruit salsas.
If he tells the dudes at the gym, then it has to be good. Trust me.
He only tells those guys about the good stuff. They’re some of his very favorite people.
Here’s the deal, I think it is time for some healthy food.
I know, but after those cookies yesterday, the homemade coconut caramel snickers bars on Sunday, the milkshake on Friday… and the post I have coming up… I think some healthy food is needed. I am even thinking salad tomorrow, not sure, but I am thinking it.
Oh and I know the whole cheesy polenta thing may sound well cheesy, but in my brain cheese is considered a health food. Protein, calcium – both healthy things!
Plus, aren’t they saying salmon is one of the healthiest fish in the sea?
I’d say this is a pretty dang healthy meal, I mean so colorful!
Oh and the blackened seasoning on the salmon is so gooood!! Like crazy awesome, definitely one of my favorite ways to do salmon and also my go-to salmon seasoning!
Oh and it’s just a little bit spicy, which I read somewhere that spicy foods are good for your metabolism. They are also good for boosting the immune system.
Blackened Salmon with Cheesy Polenta and Spicy Peach + Chard Corn Salsa
Servings: 4 Servings
Calories Per Serving: 534 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Spicy Peach + Charred Corn Salsa
- 1 ear [grilled corn | https://www.halfbakedharvest.com/cheesy-cajun-fries-with-grilled-corn-guacamole-bacon-and-fried-eggs/]
- 1 red pepper charred
- 1 jalopeno pepper seeded and diced
- 1 peach diced
- 4 leaves basil chopped
- 1 lime juiced
- 3 green onions
- 1 teaspoon hot sauce
- Make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
- While the polenta is cooking work on the salsa and salmon. Preheat your grill to high heat (you can also roast the corn and peppers in the oven, but I prefer the grill). In a small bowl combine the brown sugar, smoked paprika, cayenne, garlic powder, basil, thyme, salt and pepper. Rub the salmon with a tablespoon of olive oil and then cover with the blackened seasoning. Leave about 1 or 2 teaspoons of the seasoning for the salsa. Place the salmon in fridge.
- Rub the corn and red pepper with a little olive oil. Wrap the corn in a small piece of foil and grill the corn + red pepper for about 25 minutes turning each veggie about three times. Remove and let cool. When cool, slice off the corn kernels, de-seed and chop the pepper and place both in a medium size bowl. Add the chopped peach, chopped jalapeño pepper, basil, lime juice, green onions, hot sauce and 1 to 2 teaspoons of the blackened seasoning. Toss well and set aside.
- Remove the salmon from the fridge and grill (or broil, whatever you prefer) for 3 to 4 minutes, flip and cook another 2 to 3 minutes.
- Serve the salmon over the cheesy polenta and top with the salsa.
Okay, excited yet?