Summer, SALSAS and Seafood

It seems too good to be true: chop, stir and enjoy. But that’s what salsas are all about. Salsas are particularly great during mid and late summer, when fruits and vegetables are at their peak. And that just happens to be the time when none of us wants to spend anymore time in a hot kitchen then we have to. Salsa and seafood are a perfect summer match. All you need to do is grill up some of your favorite fish, toss together a few ingredients and enjoy some amazingly quick meals that are healthy and delicious.

You can also dress shellfish with salsa. Try sautéing shrimp or scallops and tossing them in a salsa just before serving, maybe over rice. (Adding the salsa to the skillet to heat for a minute or two will change the character of the raw salsa but will accentuate its flavors.) Or try grilling split lobster tails and serve drizzled with salsa. Clams and mussels can be steamed open and tossed with salsa while still in the shell for messy finger eating or shelled before saucing.

Each of these salsa recipes is designed to serve with 2 pounds of fish (steaks or fillets) or shrimp, 1 1/2 pounds of scallops or 4 pounds of unshelled clams or mussels. The serving sizes vary, depending on the intensity of the salsa.

• Classic Salsa Fresca
• Gingered Fruit Salsa
• Cucumber and Fennel Salsa
• Tomatillo Salsa
• Roasted Corn Salsa
• Peppery Mango Mint Salsa