Fish and Salsa

As the fiery dahlia of a summer sun is being nudged into a temporal space unknown, I realize that I have to seize the opportunity to make dishes that comes with a palette of exciting colors.

( Grilled Swordfish with Cucumber-Melon Salsa: recipe via here ) 

Plus, melons are at their best. They taste more of honey than cucumber and have a very lovely shade of orange to them. So why not do a melon-cucumber salsa to give your stomach an icedown for the afternoon's  heat? 

( Ca Tu Chien or Seared Tuna with Mango Salsa: recipe via here )

And mangoes. While I personally dislike Australia's Kensington varieties, I think they make decent companion with spicy red onions and lush red tomatoes. The bright yellow does a good job on being an exclamation mark in a dish of brown undertones.

Together with the tuna and the mint-coriander-herb marinade, it strikes up a conversation that speaks for itself on the palette.

Since these recipes are tried and tested, and not too difficult for kitchen virgins, why not give salsa a shot?

Maybe your taste buds will end up dancing to it. :)