This dish is based on a recipe from one of last summer’s issues of Bon Appetit. I was flipping though it for inspiration when the picture caught my eye. My dish is Grilled Salmon with Pineapple-Jicama Salsa, which uses salmon instead of the halibut called for in the original and eliminates the step of preparing a tostada, though corn tortillas are still a nice accompaniment. The thing that really made me want to try this was the salsa, a combination of pineapple, red onion, jicama and peppers. It sounded fresh and delicious, in addition to being colorful. Since it’s spring, fresh flavors and the chance to fire up the grill are definite pluses when it comes to dinner.
