Every winter the cutest, sweetest little snacks always make their appearance. Clementines. I love these things. They actually always remind me of my dad, I think because he just loves them so much. I can picture him eating one in the kitchen saying, “it tastes like candy!” He would often also say that line to my sister and I at the dinner table growing up, talking of course about vegetables like my mom’s candied carrots. Such a good dad.
There’s not a thing wrong with enjoying these gems as is, but here is a fun way to utilize them in cooking. Maybe you bought crates of them at the beginning of the season and now you’re looking for a way to use some of them up. This salsa would be excellent served over simply cooked white fish, salmon, or chicken. It would also be great over a protein in a lettuce wrap. It’s pictured here how we ate it, served over Quick Blackened Cod.
- 1 clementine; peeled, separated into segments, then sliced
- 1 clementine, juiced
- ½ a shallot, finely diced
- 1 small jalapeño, finely diced
- ¼ of a small fennel bulb, finely diced
- 1 teaspoon fennel fronds, chopped
- ¼ teaspoon ground pepper
- pinch of salt
- 1 tablespoon olive oil (optional)
- In a bowl, combine all ingredients.
- Serve over any protein like cod, salmon, or chicken.
