I love tangerines, so when I saw this salsa on “America’s Test Kitchen“, I had a feeling it would be great over fish. Actually, it would be great over chicken, too, but this time, I served it over roasted salmon. Since the recipe calls for segmenting (see previous post) and draining the tangerines 15-20 minutes, I like to do that first before preparing the fish. I happened to have a ripe avocado on hand that needed to be used, so I diced it up and added that, as well. This is a light and healthy meal, great for quick weeknight dinners, but also pretty enough for entertaining! Bon Apetit!
Peel and segment tangerines (see note). Chop them into 1/2 inch pieces and let drain in a colander placed over a bowl for about 15-20 minutes, reserving the juice for the vinaigrette. Once drained, in separate bowl, add 1 tablespoon of the reserved tangerine juice, 1 1/2 teaspoons grated ginger, 2 teaspoons lemon juice, crushed red pepper (if using) and 2 teaspoons olive oil. Whisk together and season with salt & pepper. Add sliced scallion, tangerine segments and avocado (if using) and stir. Serve over fish or chicken.
Note–How to Segment a Tangerine:
Begin by placing it on a cutting board. Slice the top and bottom of the fruit to expose its juicy interior. This provides stability; it should be able to rest firmly without rolling. Beginning at the top, slice off the skin and pith in strips, using the natural curve of the fruit as your guide. Continue working your way around the fruit. Once all of the skin is gone, it’s time to remove the segments of the fruit. Hold the tangerine firmly in your hand over a bowl to catch any juice, and gently slide your knife between the membrane walls toward the center of the fruit to release the segments. Loosen each segment, remove it from the fruit and set it aside.
Posted on October 20, 2010 by What's For Dinner?