Salmon Tacos with Roasted Corn and Poblano Salsa

I’m having an affair. With my jean jacket. Wait, is that weird? To be in love with an item of clothing? Definitely Probably. But I’m in love, and I don’t care who knows it!

We started flirting a few years ago, when it caught my eye across a crowded GAP Outlet. We went out casually a few times over the next couple of months, nothing too serious, just a little light layering. I didn’t want to seem desperate. We even separated for a few months and I turned to my wool peacoat for comfort and warmth during those cold and dark months.

Then, this summer, we made up. And were inseparable. We spent nearly every day together. Sundress, maxi dress, peasant skirt. Jacket, jacket, jacket. If I had been carrying around a notebook there would have been little doodles with “Amanda <3s JJ” or “JJ + Amanda = Togetha Foreva” all.over.it.

And now, as the weather gets cooler and hemlines get longer, I am still relying on good ol’ Jeanie. Keeping me warm on cool morning walks to class or managing to make an outfit both more casual and pulled together without looking too “done” – my jacket is there for me. In the summer. In the fall. Forever.

These tacos are the jean jacket of the food world. Comfortable and versatile, they can transition from summer to fall without effort. 

Blueberry Kiwi Salsa

I’ve got nothing for this salsa. It's hot, I’ve been working like crazy, and am beyond sleep deprived. And really need to paint my nails so we’re keeping this short and sweet. And eating some Blueberry Kiwi Salsa.

I made it months ago right in the midst of a heat wave and a baking lapse. I put it on everything. Salads. Salmon. Spoons. It was phenomenal. I’m always looking for new salad toppings and love putting fruit in my salads so this salsa was the best of both worlds.

Any fruit and be thrown together with some jalapeno and red onion and become a quick and easy salsa, I’ve done cherry and strawberry variations of this with huge success. Have fun with it!

Blueberry Kiwi Salsa (make approx. 2 cups, inspired by How Sweet Eats)

1 vine ripe tomato, seed and chopped

½ medium jalapeno, seeded and chopped

¼ cup chopped red onion

1 cup fresh blueberries

1 whole kiwi, peel and chopped

Handful of cilantro, roughly chopped

Juice of ½ a lime

Salt, to taste

Combine ingredients in food processor and pulse until desired consistency is reached. Alternatively, ingredients can be chopped uniformly and simply mixed together.

Salsa can be stored in fridge for up to one week.

I lied, I’ve got chips for this salsa.