It’s the first sunny day in what feels like F O R E V E R, and sunny weather always makes me want either tacos or a salad. I decided early this morning that I would make a salad for lunch and it was all I could think about until I got home! This salad is SO simple and absolutely delicious, and a baked filet of wild salmon is the perfect companion.
I feel like every time I slightly overcook the salmon, so my advice is to watch it carefully to ensure it’s cooked to your liking. Instead of baking it you could also do it in a pan so the skin gets deliciously crispy!
BAKED SOCKEYE SALMON WITH CUCUMBER, CORN, + BASIL SALAD
PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes
INGREDIENTS:
- 2 cups diced cucumber
- 1 cup frozen corn (boiled or charred, your choice)
- 1/2 bunch fresh basil, julienne
- 1/3 cup fresh chives, chopped
- 1/3 cup mayonnaise (can substitute ‘light’ mayo instead)
- salt + pepper to taste
- 2 filets fresh sockeye salmon (you could also use steelhead trout or any fish of your choice)
- 1 lemon, cut into wedges.
METHOD
- Preheat oven to 450° F. Add corn, cucumber, and half of the chives and basil to a salad bowl. Add mayonnaise, salt and pepper. Toss to combine and taste. Does it need anything more? Add it here!
- On a cookie sheet with aluminium foil, place the salmon filets skin side down. Salt and pepper generously, then bake for 11-14 minutes, depending on how you prefer your salmon.
- Spoon salad onto plate, top with remaining chives, basil julienne, and salmon. Serve with a lemon wedge. Enjoy!
