Sweet Roasted Corn and Strawberry Salad with Wild Alaskan Sockeye Salmon

Just call me the condiment queen. French fries aren’t my favorite, but slathering them in ketchup is. I will put up with eating tortilla chips in order to get my salsa fix, though eating it with a spoon is even more desirable. The one or so hot dog I eat per year is my rare opportunity to consume tons of spicy brown mustard. And if there’s peanut sauce involved – forget it. Whatever the dip-able item is going to be broken down in the highest possible number of bites to maximize the consumption of peanut sauce.

Can I just have a plate of condiments, pretty please?

Apparently I’m not the only one in my family who feels this way. A few years ago my mother-in-law found a recipe entitled “Grilled Corn Relish.” Fresh corn on the cob was seasoned with chili powder and lime juice, grilled, cut, and tossed with diced sweet grape tomatoes, avocado, and grilled onions and peppers. I think it was meant to go on a burger. The first time she made it, we all felt it deserved its own spot on the plate. It’s now a family favorite although now the recipe is doubled or tripled and served as a side dish for any and all grilling occasions.

Marla’s recipe for Strawberry, Roasted Corn and Avocado Salsa reminded a lot of our beloved grilled corn “relish” – both in terms of flavor (but with the intriguing addition of sweet fresh berries) and because I knew I’d rather scoop it up by the fork-full as a salad than use it as a condiment. Sure it would be delicious as a topping for fresh wild Alaskan sockeye salmon (the only way to eat salmon, in my opinion) but even more so as a colorful salad base for the protein!

I adjusted the proportions a little bit and added fresh basil, and in no time, had one of the most delicious dinners of summer on the table. With the broiler already hot from roasting the vegetables, the salmon goes right into the oven as you finish preparing the salad. And because we’re using the tastiest salmon around and paring it with the bright, fresh flavors of summer, nothing more than a little salt, pepper, and lemon juice is needed to season it. So hurry up and get it while it’s still fresh – that is, the sweet summer corn, blazing red berries, and gorgeously pink salmon that will have you dreaming of summer even as you’re still in it.

Sweet Roasted Corn and Strawberry Salad with Wild Alaskan Sockeye Salmon
Printable Recipe
Adapted from Family Fresh Cooking

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

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20 Responses to “Sweet Roasted Corn and Strawberry Salad with Wild Alaskan Sockeye Salmon”

  1. 1

    Kelly — August 30, 2010 @ 2:30 pm Reply

    Yum. Love the addition of strawberries, how unusual but sounds delicious. I had salmon with strawberries and balsamic once and it was amazing.

  2. 2

    Dawn — August 30, 2010 @ 3:34 pm Reply

    Ooo I love condiments too. Ketchup is one of my favs but I LOOOOVE fresh salsa (I can't seem to find a jarred one that I like that much). This looks delish with the strawberries!

  3. 3

    Joanne — August 30, 2010 @ 5:16 pm Reply

    It's nice to know that I'm not the only one out there who eats salsa out of the jar. I love it. Could just eat the jar alone. Except then my sodium levels would probably be through the roof. This salsa looks fantastic! I would SO eat it out of the jar.

  4. 4

    Shannon — August 30, 2010 @ 5:27 pm Reply

    oh my… this looks amazing. and i also like the sounds of the one your family makes 🙂 on the to-make list for the next time i pick up salmon!

  5. 5

    Jennifurla — August 30, 2010 @ 6:27 pm Reply

    Oh this looks like a dream dinner to me

  6. 6

    Elina — August 30, 2010 @ 9:13 pm Reply

    This reminds me of the strawberry relish I made a while back for some salmon burgers – the flavor combination works so well!!

  7. 7

    Susan from Food Blogga — August 30, 2010 @ 9:30 pm Reply

    I have tossed corn with a lot of fruit including mango and cantaloupe. But strawberries I hadn't thought of. Brilliant! What a great recipe, Cara!

  8. 8

    Tyler — August 30, 2010 @ 9:43 pm Reply

    oh wow, what a combo!! i need to make this soon!

  9. 9

    roxan — August 31, 2010 @ 12:06 am Reply

    Mm, Cara this looks so delicious… Totally refreshing but at the same time filling. I just got a salad recipe book yesterday from williams sonoma and this looks like one of the salads in there.

  10. 10

    Jen — August 31, 2010 @ 1:18 am Reply

    Great pics Cara. This does look tasty. I love the strawberry and salmon combo.

  11. 11

    carascravings — August 31, 2010 @ 5:16 am Reply

    Beautiful dish!Where would we be in life without ketchup, it's the best.

  12. 12

    grace — August 31, 2010 @ 9:29 am Reply

    i never really thought about it, but i'm a condiment freak myself. you can barely see french fries on my plate due to the blanket of ketchup i apply, and i usually do just eat salsas with a spoon. good times. :)the salad with your catchily (new word?) -named fish is gorgeous–well done!

  13. 13

    Lizzy — August 31, 2010 @ 6:46 pm Reply

    I agree with you on SOME condiments- honey mustard, salsas, dips- bit I still have a fear of mayonnaise! But this salad and salmon looks delicious! I love avocado, salmon and jalapeno and I always enjoy fruit when I can mix it into savory dishes. Very creative : )

  14. 14

    Miss Meat and Potatoes — August 31, 2010 @ 6:47 pm Reply

    This is downright gorgeous! What flavors and color…incredible. Thanks for sharing!

  15. 15

    newlywed — August 31, 2010 @ 11:59 pm Reply

    I never would have thought to pair strawberries with corn! You come up with some great, creative recipes.

  16. 16

    Tyler — April 5, 2011 @ 1:20 am Reply

    oh wow, what a combo!! i need to make this soon!

  17. 17

    Shannon — April 5, 2011 @ 1:20 am Reply

    oh my… this looks amazing. and i also like the sounds of the one your family makes 🙂 on the to-make list for the next time i pick up salmon!

  18. 18

    Nicole, RD — June 8, 2011 @ 10:28 pm Reply

    YUM. Nothin' more to say other than this is sooo on my menu next week!

  19. 19

    Mollyjf — August 2, 2011 @ 3:38 am Reply

    Yum! I think I've found dinner for tomorrow night!

  20. 20

    Cara — August 2, 2011 @ 10:58 am Reply

    This is truly one of my summer despite favorites, hope you like it!On Aug 1, 2011 11:38 PM, "Disqus" <>

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