To me, salsa has always conjured up sunny skies and beaches. When I was growing up in Southern California the two went together and both were in abundance. My garden and barbeque do not in any way replace a sunny beach but they do provide a pretty nice place to be on an early evening in Summer. My summer salsa is of the fruit variety and is both colorful and a scumptious addition to another summer favorite kebabs quickly grilled over hot coals.
Our Grilled Shrimp with Dijon-Apricot Orange Dipping Sauce is the perfect easy but laid-back treat for a cookout in the back yard, on the beach or to share with friends. Featuring a flaming grill, wooden skewers, and our sweet-spicy-tangy sauce, this recipe is practically Dad-proofed! Hand him a beer —maybe Magic Hat's apricot infused "not-quite-pale-ale" , or a summertime Beer Cocktail— and let him know what Father's Day really means.
I have always enjoyed salmon prepared with a souffle-like inside and a crispy outside, so I thought of a recipe with one of my jams that I knew would caramelize— giving the salmon that sought-after texture. I played around with a few versions and came up with this one that has become my favorite go-to salmon recipe.
I love a really good roast fish dish and a touch of Apricot Orange jam makes this one sublime. A nice juicy hunk of white fish works best for me with a saute of vegetables to place on top and keep the juices inside the fish. This dish is almost as good as roast chicken on a cold snowy New England day.