Sweet Roasted Corn and Strawberry Salsa with Wild Sockeye Salmon
- 4 pieces of wild Alaskan sockeye salmon, about 6oz each
- Salt & pepper
- 2 cup of fresh raw corn cut from cob
- 2/3 cup red onion, diced
- 2 cup strawberries, diced
- 1 jalapeno pepper
- 1 avocado, diced
- 1 lime juiced
- small handful of fresh basil leaves, sliced thinly
- salt & pepper to taste
- Preheat oven to 400 F.
- Place salmon filets on a piece of foil, sprinkle 3/4 tbs white wine over fish, season with salt and pepper.
- Combine the corn, diced onion, and whole jalapeno on a baking sheet and lightly spray with olive oil cooking spray. Bake for 10-12 minutes, until vegetables are lightly browned and fragrant.
- Switch to the broiler, and cook for another couple minutes to slightly char.
- 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 8-10 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.