Humble alliums pair with two pantry staples for a tangy, crisp salsa that adds something special to salmon, burgers, and a variety of grilled and broiled meats.Servings: 1+ cup
1small white onion or a large leek*, finely diced (~1 cup)
4scallions, thinly sliced
Sea or kosher salt and freshly ground pepper
1teaspoon(7g) honey
2tablespoons(30ml) rice vinegar** (the kind with no added sugar)
Instructions
Place the onions and scallions in a bowl of ice water for 15 minutes, give or take 5 minutes is fine. Drain well. I like to pat with a clean dish towel or paper towel to get rid of the excess moisture. Tip: Blot the bottom of the strainer or sieve too, as water tends to cling to it.
Stir in the honey, vinegar, ½ teaspoon salt, and freshly ground pepper to taste. (If using table salt, start with ¼ teaspoon.) Mix well and refrigerate until ready to serve.
Notes
* White onions, which are widely available and have a papery skin, work well in raw applications. Alternatively, the white part of a leek tastes wonderful in this salsa. A sweet onion, like a Vidalia, may also be used. A red onion, which tends to be more pungent, work well in this salsa for use as a burger condiment.** Rice vinegar is one of the mildest vinegars, and pairs well with the onions. For a bolder flavor, I’ve used apple cider vinegar. Any vinegar will work, the flavor will simply vary from one to the next.