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Sweet Roasted Corn & Strawberry Salad with Wild Alaskan Sockeye Salmon


1 cup of fresh corn (cut from 1 large ear of corn)
1/3 cup / 55gm diced red onion
3/4 cup / 125 gm diced strawberries
1/2 to 1 whole Jalapeño Pepper (depends on how spicy you want it)
1/2 of an avocado, diced
juice of 1 lime
small handful of fresh basil leaves, sliced thinly
salt & pepper to taste

2 pieces of wild Alaskan sockeye salmon, about 5oz each
1/2 of a lemon
salt & pepper

Preheat oven to 400ºF.

Combine the corn, diced onion, and whole jalapeno on a baking sheet and lightly spray with olive oil cooking spray.

Bake for about 10-12 minutes, until vegetables are lightly browned and fragrant. Switch to the broiler, and cook for another couple minutes to get it a bit more browned.

Meanwhile, place salmon filets on a piece of foil, squeeze lemon juice over them, and season with salt and pepper.

Remove the corn mixture from the oven and transfer to a bowl to cool. Transfer the piece of foil with the salmon to the baking sheet and broil for about 10 minutes, or until just opaque.

While the salmon is cooking, prepare the rest of the salad: dice the strawberries and avocado and slice the basil. When the pepper is cool enough to handle, peel the charred skin away, and mince it finely, removing the seeds. Toss with the corn and onions, squeeze in the lime juice, and season to taste with salt.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 410.2
Total Fat: 20.4 g
Cholesterol: 87.5 mg
Sodium: 84.9 mg
Total Carbs: 27.1 g
Dietary Fiber: 7.1 g
Protein: 34.1 g

Nutritional Info (salad only)
Servings Per Recipe: 2
Amount Per Serving
Calories: 170
Total Fat: 8g
Cholesterol: 0 mg
Sodium: 16.1 mg
Total Carbs: 26.1 g
Dietary Fiber: 7.1 g
Protein: 4.0 g