Chunky Jicama Salsa & Dip Recipe Using Tahini Sauce (Part 2)

Hello again!  I hope you survived Valentine’s Day craze.  It’s time to move on; do new things and…publish a new post.  🙂

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Spring salad and baked salmon with Jicama salsa

As I mentioned in my previous post, I wanted to show you just how versatile Tahini Sauce is.  Here’s another recipe that you can use as a topping to add flavor to salmon or any fish; Chunky Jicama salsa.  It is very pleasing to the palate.  The crunch from biting the Jicama is so refreshing, and the tricolor tomatoes make this dish so colorful, and the cilantro and tahini sauce, full of flavor.  This sweet, tangy, and spicy salsa is also a  delicious addition to salads.

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If you made the sauce ahead of time and stored it in a refrigerator, leave the sauce at room temperature for at least 10 minutes before drizzling to salads.

To those of you who are not familiar with Jicama (pronounced hee-cama), it is a root vegetable.  Filipinos call it Singkamas (pronounced sing-kah-mas).  It’s bulbous in shape and has brown skin.  The texture is similar to turnip. The flesh  is white, crisp and can be eaten raw or cooked.  Jicama is a low-calorie food and high in vitamin C.   I’ve read that its juice offers a tremendous amount of health properties that make a great immunity booster drink, which gives me an idea of a Jicama smoothie recipe.  It also reminded me of a snack my sister and I used to eat growing up.  It’s jicama slices served with a vinegar dipping sauce infused with garlic and chili peppers and seasoned with salt and black pepper.  It was a very common snack back then.

CHUNKY JICAMA SALSA

Ingredients:

  • 1 small jicama, cubed in small bite pieces
  • 10-12 tricolor cherry or grape tomatoes (brown, orange, and red), halves
  • 2 tablespoons chopped cilantro
  • 2 heaping tablespoons prepared Tahini sauce (or more to taste)
  • salt and pepper to taste

Combine jicama, tomatoes and cilantro in a medium bowl.  Add the Tahini sauce.  Toss or stir well to combine.  Season with salt and pepper to taste.  Use as a topping for salads or fish.  How is that for easy and delicious?  Not to mention, quick and healthy.

TAHINI SAUCE AS A DIP:   CHUNKY AVOCADO DIP

 Ingredients:

  • 1 ripe whole avocado, cubed in small bite pieces
  • 2 heaping tablespoons of the prepared Tahini sauce
  • 1/4 cup diced red bell peppers, plus more for garnish
  • 2 tablespoons chopped cilantro, plus more for garnish
  • juice of 1/2 lime
  • salt and pepper to taste

Combine the avocado, diced red bell peppers, chopped cilantro and lime in a medium bowl.  Season with salt and pepper.  Add the Tahini sauce.  Mash some of the avocado.  Stir well to combine. Transfer in a serving bowl.  Garnish with diced red bell peppers and cilantro.  Serve with your favorite chips.

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Chunky Avocado Salsa with Kale, Carrots, and Spinach Chips

FOOD FOR THOUGHT:

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Did you know Avocado is reach in Omega-9 fatty acids?   Omega-9 fatty acids are one of the building blocks of healthy skin. One of the main avocado skin benefits comes from their high oleic acid content. This monounsaturated fatty acid maintains moisture in the epidermal layer of your skin, helping to make it soft and moisturized. Oleic acid is also involved in regenerating damaged skin cells and reducing redness and irritation.  For more information, read it from the source here.

Thank you once again for following Anna’s Cuisine.  All of the recipes you find on this blog are original unless otherwise stated.  If you like this post or my blog, don’t forget to Subscribe to get the latest recipes.

Have  a great day!

~Anna B

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©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Baked Salmon with Mango and Raspberry Salsa

When you are on vacation, you eat whatever is available and sometimes indulge with some unhealthy snacks.  Well, when we went to explore downtown Chicago, I bought a scoop of Haagen Daz Sea Salt Caramel Gelato.  Oh, my…it was so delicious!  I almost did not want to share it with my husband. 🙂 Then, we had Chicago’s famous and authentic pizza for dinner.

When we arrived in Virginia, I wanted to have seafood and salad for dinner after indulging foods that were high in carbohydrates.

This recipe is great when you don’t have that much time to prepare a meal for more than 30 minutes.*  It’s fast, simple, easy, and delicious.

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Preheat oven to 350 degrees.  Prepare the ingredients.

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Ingredients:

  • 6 or 8 oz. salmon fillets
  • Weber Zesty lemon seasoning
  • Weber Roasted garlic and herbs seasoning (not in the picture)
  • juice of 1/2 lime
  • 1/2 cup diced fresh mango
  • cilantro, chopped
  • 10 pieces of raspberries, halves
  • salt and pepper
  • olive oil

Directions:

Lightly coat the baking dish with cooking spray and arrange the salmon fillets.   Season the fillets with lemon and roasted garlic and herbs seasonings.  Lightly drizzle with olive oil.

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Cover with foil and bake for 25-30 minutes.  Prepare the salad or a side dish you prefer at this time.  Set aside.

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Meanwhile, prepare the salsa.  Combine the mango, raspberries, cilantro, lime juice,  a pinch of salt and dash of ground black pepper in a small bowl.  Mix until well combined.  Set aside.  Remove salmon from the oven.  DSCN7273

Arrange the cooked salmon on a plate.  Add any of your favorite starch or side dish.  Garnish the cooked salmon with mango and raspberry salsa.  Serve immediately.

You can create scrumptious meals like this one.  This dish is presentable enough to serve at a wedding in my opinion.  Don’t you think?  Bon Appetit!

DSC_0010*Note:  Due to variations in ALL ovens, cooking time may require adjustment.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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