Jalapeno, peach, melon… this fresh, summery salsa is the perfect garnish for a perfectly grilled piece of meat! Pair it with Fontaine Family aged veal chops marinated in ginger for a result that will be the talk of the town at your next BBQ.
Ingredients
2 aged veal chops Fontaine Family
salsa
1 cantaloupe, peeled and diced
2 peaches, stone removed, finely diced
1 red pepper, small dice
60 ml (1/4 cup) red onion, chopped
1/2 lemon, zest and juice
30 ml (2 tbsp.) olive oil
1 jalapeno pepper, chopped
Mint, minced
Salt and pepper to taste
marinade
1 lemon, zest and juice
2 cloves garlic, minced
15 ml (1 tbsp.) chopped fresh ginger
15 ml (1 tbsp.) olive oil
15 ml (1 tbsp.) honey
Salt and pepper to taste
Preparation
Combine all salsa ingredients in a large bowl and mix well. Set aside.
In a large freezer bag, pour all the marinade ingredients and place the veal chops in the bag. Marinate in the refrigerator for one to two hours.
Prepare the grill for direct heat cooking over high heat, brushing the grates with oil.
Remove the chops from the marinade. Place the chops on the hot grill and grill for 3 to 5 minutes on each side until they are cooked through. Rotate the meat 90° after 3 minutes to create a grid pattern.
Remove the chops from the grill, place on a plate and cover with aluminum foil and allow to rest for 5 minutes.
Place the veal chops on a serving plate, together with the salsa.