I just got back from a fishing trip and did very well catching spring Chinook salmon. While on the trip I was informed that this certain strain of King salmon was going for 85 dollars a pound in Seattle's pike place fish market. So I wanted to do something special with it. Fresh apricots have just started showing up on the shelves. So I made up an apricot Pico de Gallo. This turned out so amazing. Fresh flavor of mid spring is always number one in my book. Served on a bed of long grain and wild rice.

I make the dressing. Look for the recipe in my list.

:chef

A taste of the Caribbean

I serve this dish in between warm and cold. To me, that seems where the flavors really pop.

I find this salad perfect for late summer or early fall. A loose play on esquites, this dish comes together quickly and looks far more complicated than it is.Omit the shrimp, and you can serve this as a tasty vegetarian side dish.You can play around with the spices and ingredients depending on what you have-- cilantro for basil, feta instead of Cojita cheese, etc, but this is how my family likes it best.I've served it here with a roasted summer squash soup and sliced honeydew melon topped with chili powder.

#nonindian

If your corn is exceptionally sweet, you can use the kernels raw, and you'll have an even fresher, crisper salad to enjoy in less time. But sauteing the corn does bring out a different flavor and texture, and each variation is worth trying at least once.If you're going to saute your corn, I suggest you do that first, set the corn aside in your salad bowl to cool, give it a couple of stirs or tosses to release some of the heat, and then do your knifework on the rest of the ingredients while the corn cools.And you already know I'm not such a stickler for upscale ingredients, but if you can get your hands on some sweet, flavorful heirloom tomatoes, they really do make the salad better.If you'd like to give it a slightly more complex flavor, some optional spices that would work well individually in this salad in small amounts (1/8 to 1/4 teaspoonful): cumin, chipotle, smoked paprika, coriander, or even a little curry powder.

#myhealthyitchen

This salad screams summer with fresh sweet corn, cucumbers, and tomatoes from your garden or the farmers market. It won't last long in your fridge once you taste it but it will keep for several days (especially if you avoid salting the vegetables when you add your dressing). Use as a stand alone salad or pair with fish or chicken, great as a salsa for fish tacos. This fresh, healthy salad will help with these hot, hot days! Enjoy!