Here I have kosher salt, black pepper, extra virgin olive oil, individually frozen tilapia fillets, lemon, garlic, fresh thyme and red onion.
Now on to my interpretations of a couple of the salsas from the cooking demo. First up is my twist on the Tomato and Fresh Ginger Salsa.
I cut the grape tomatoes into quarters and diced a bit of the cucumber and the yellow onion. I sliced some of the scallion and added that to the mix before mincing about 1/4 of the Serrano pepper and adding a dash of the rice vinegar, salt, pepper and sugar. I grated a bit of the frozen, peeled ginger and added that to the mix. Taste and adjust seasonings at this point.
Next up is the Chunky Watermelon Salsa.
The Chunky Watermelon Salsa.
First of all, the turkey in my recipe is not smoked, but simply sauteed in a bit of olive oil.
Disclaimer aside, the ingredients are Dijon mustard, Craisins, orange, kosher salt, black pepper, wild rice, a tea bag, celery, lemon and a turkey cutlet.
The turkey cutlet is cubed and sauteed until cooked through.
The orange is peeled and sliced before being quartered. The craisins, chopped celery and some chopped chives are ready for the other ingredients.