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James Kenji Lopez-Alt - Recipes from the River: Melon & Shiso Salad with Lime and Serrano
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About This Title
A little over a month ago, we headed down to southeastern Utah for the grande finale of the Moab Music Festival. This event brings together guests, good food, and world-class musicians for a four day rafting trip down the Colorado River. While the musicians worked with carbon fiber, raft-friendly instruments to keep the group entertained, our job was to keep everyone well fed.
We're bringing you along for the journey in our new series, Cooking on the River, but we want you to be able to cook along with us, too. This dish was served our first night on the river: teriyaki night. For the complete experience, whip up this Seattle-style chicken teriyaki as your main course and enjoy the first of many recipes we made on our camping grounds!
Recipe: Melon & Shiso Salad with Lime and SerranoEvery recipe I publish here is personally tested, tasted, and approved.
Serves: 6 side saladsIngredients1 medium ripe melon, peeled, seeded, and cut into bite-sized chunks
1 serrano chile, very finely minced
10 to 16 shiso leaves, roughly chopped or torn
2 tablespoons fresh lime juice, plus more to taste
2 tablespoons extra-virgin olive oil
Kosher salt
MethodPrepare your salad. Toss the melon, chile, shiso, lime juice, and olive oil together in a large bowl.
Season and serve. Season to taste with salt and more lime juice or olive oil as desired. Serve immediately. (Optional: Serve with a complete Seattle-style teriyaki dinner, just like we did on the river.)
A little over a month ago, we headed down to southeastern Utah for the grande finale of the Moab Music Festival. This event brings together guests, good food, and world-class musicians for a four day rafting trip down the Colorado River. While the musicians worked with carbon fiber, raft-friendly instruments to keep the group entertained, our job was to keep everyone well fed.
We're bringing you along for the journey in our new series, Cooking on the River, but we want you to be able to cook along with us, too. This dish was served our first night on the river: teriyaki night. For the complete experience, whip up this Seattle-style chicken teriyaki as your main course and enjoy the first of many recipes we made on our camping grounds!
Recipe: Melon & Shiso Salad with Lime and SerranoEvery recipe I publish here is personally tested, tasted, and approved.
Serves: 6 side saladsIngredients1 medium ripe melon, peeled, seeded, and cut into bite-sized chunks
1 serrano chile, very finely minced
10 to 16 shiso leaves, roughly chopped or torn
2 tablespoons fresh lime juice, plus more to taste
2 tablespoons extra-virgin olive oil
Kosher salt
MethodPrepare your salad. Toss the melon, chile, shiso, lime juice, and olive oil together in a large bowl.
Season and serve. Season to taste with salt and more lime juice or olive oil as desired. Serve immediately. (Optional: Serve with a complete Seattle-style teriyaki dinner, just like we did on the river.)
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