Chef’s hat: – Pine and Lakes Echo Journal

The long days of summer are the perfect time to enjoy outdoor activities. It is also an opportunity to test new recipes based on seasonal products.

Luscious, sweet strawberries are widely available, and in recent weeks, peaches have been showing up on store shelves.

Both of these fruits are bursting with flavor and make a nice addition when added to regular dishes, such as fish or salads.

There is a method of preparing fruit called maceration. This is a simple process in which the fruit is soaked in acid, sugar and a little salt to soften it. This helps the fruit release its juice, making it moister and sweeter.

Various herbs, such as basil or mint, may be added during the maceration process to give the fruit additional flavor. This process is similar to the process of marinating meat.

You can pickle any type of berry. Often, these pickled fruits are served over ice cream, pound cakes, or other desserts. In the recipe for Pan-Seared Salmon with Strawberry-Cucumber Salsa, a simple garnish is prepared to highlight the flavor of a piece of pan-seared salmon.

If you’ve never had grilled peaches, it’s time to fire up the grill! Grilling intensifies the peach’s natural sweetness. The grilling process makes the peach even juicier and adds a slightly smoky flavor.

Peach can be eaten on any type of dessert dish, from cake to ice cream, but it is also excellent in salads.

Summer is short. Make sure you take full advantage of the many varieties of fruits and vegetables available only at this time of year.

These freshly picked strawberries, peaches and other fruits will never fail to please, whether eaten alone or served in a summer dish. Enjoy your food !

salsa

• 1 pound fresh strawberries, hulled and diced
• 1 cucumber, peeled and diced
• 1 1/2 tablespoons balsamic vinegar
• ¼ teaspoon salt
• 1 teaspoon of sugar
• ½ teaspoon lemon juice
• 1/2 teaspoon lemon zest
• ¼ teaspoon black pepper

3 teaspoons fresh mint or basil, diced

Salmon

• 4 boneless salmon fillets (with or without skin)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

For the salsa: place all ingredients in a large bowl and mix lightly. Let the salsa sit for 30 minutes.

For the salmon: Remove the salmon from the refrigerator and let it come to room temperature. Heat the oven to 425 degrees. Season both sides of the salmon generously with salt and pepper.

Heat a skillet over medium-high heat for 3 to 4 minutes until drops of water sizzle on the surface. Pour the olive oil into the pan and spread it around the pan with a spatula. The oil may start to smoke, this is not serious.

Carefully place the salmon fillets in the pan, but do not overcrowd the pan. If using skin-on fillets, the skin side of the salmon should be facing up. Increase the heat to high. Let the salmon sear for 2-3 minutes until a golden crust begins to form on the bottom edge of the meat.

Remove the salmon from the pan and place it directly on a baking sheet. Immediately place the baking sheet in the oven. Cook for 8 to 10 minutes. If the salmon is thick, it will take 10 minutes to cook. To check for doneness, cut off the thickest part of the salmon and check that the inside is cooked to your liking.

Remove the salmon from the oven and arrange it in individual pieces on serving dishes. Top salmon with salsa and serve immediately.

• 4 peaches (they should be slightly firm; some chefs recommend using the Freestone variety of peaches)
• Olive oil
• Maple syrup, bourbon, butter, optional

If using a gas grill, heat it to medium heat. If cooking on a charcoal grill, wait until the fire dies down to medium to low heat.

Cut the peaches in half. Remove the core. Brush cut sides with olive oil. Place the peaches on the grill flat side down and cook until the fruit shows grill marks, 4 to 6 minutes.

Flip the peaches and, if desired, brush them with maple syrup, honey, bourbon, butter or additional oil. Cook the peaches for an additional 4 to 5 minutes. Remove peaches from the grill and serve them over ice, or cut them and place them in salads.

Bandage

• 1/2 cup extra virgin olive oil
• 2 tablespoons of white wine vinegar
• 1 tablespoon of lemon juice
• 1 teaspoon of Dijon mustard
• 2 teaspoons of honey
• 1 teaspoon of salt
• ½ teaspoon pepper

salad

• 10 ounces salad leaves (arugula, spinach, bibb or mixed leaves)
• ½ cup torn mint leaves (you can leave them out)
• ½ cup grape tomatoes, halved
• ½ cup red onion, diced
• 2 grilled peaches (cut into slices)

Place all dressing ingredients in a small bowl or measuring cup and mix until well combined. Taste; if desired, add additional salt and pepper. If the mixture is too bitter for your taste, add additional honey or ½ teaspoon of sugar.

Place salad ingredients (except peaches) in a medium bowl and toss. Spoon large quantities of salad onto plates. Garnish with peach slices. Pour the vinaigrette on top.

Donna Evans is a correspondent for the Echo Journal.