Tangerine Salsa

I love buying and reading cookbooks.  Recently, I finally had to buckle down and get rid of those I don’t use anymore.  That’s harder for me than cleaning out my closet, but it was either that or quit buying cookbooks…not an option!

With so much more room on the shelves now, it was easy for me to justify buying “Morton’s The Cookbook”, while out shopping with Mom this past week. It’s a collection of recipes from the restaurant,  Morton’s The Steakhouse.  What I love about the book is, not only does it contain some fabulous steak recipes, but also a great collection of seafood dishes and desserts with beautiful photos accompanying each recipe.   Obviously, ALL of them are “entertainment worthy”. 🙂

If the first thing I tried is any indication of the quality of the remaining recipes, I just might have to cook my way through this book.  The photo of the Grilled Northwest Halibut with Tangerine Salsa was mouth-watering.    I substituted the Halibut for Salmon which I had set out to cook, and topped it with the Tangerine Salsa.  One of the perks of Springtime are honey tangerines.  I was able to get my hand on some (Central Market, for those of you local) and, boy were they delicious!

Seared Salmon with Tangerine Salsa

Tangerine Salsa

Slightly adapted from “Morton’s The Cookbook”

Printable Recipe


  • 6 tangerines
  • 1 serrano chile, minced (about 1/4 tablespoon)
  • 1/4 cup diced red pepper
  • 1/4 cup chopped shallots (about 4)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro


Over a small nonreactive saucepan, juice 4 of the tangerines.  Bring to a boil, and reduce to simmer for 6-8 minutes or until it’s reduced by half and the flavors are concentrated. Set aside to cool.

Section the remaining 2 tangerines (see previous post for step-by-step instructions) into a medium-sized bowl, letting extra juices fall into bowl. Add cooled, reduced tangerine syrup, along with serrano, red pepper, shallots, lime juice, olive oil, parsley and cilantro.  Mix well.

Liz’s Cooking Tidbit: Chop, dice, mince…what’s the difference?

Chop-cutting food into bite-size pieces. Used for ingredients that are intended to retain their character.

Dice-cutting food into small even pieces, usually 1/4 to 1/8 inch

Mince-cutting food to 1/8 of an inch or less in size. Usually used for herbs or garnishes.

Read more: Dice Versus Chop and Mince | eHow.com http://www.ehow.com/facts_5814472_dice-versus-chop-mince.html#ixzz1IO1LH53e


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