Salmon with Well•Pict Strawberry-Raspberry Salsa
Ingredients:
1 cup thinly sliced Well•Pict strawberries
1 cup Well•Pict raspberries
1/2 cup corn kernels
2 green onions, finely chopped
1/2 jalapeño, seeded and finely chopped
2 tbsp chopped fresh cilantro
2 tbsp lime juice
2 tsp honey
1/2 tsp salt, divided
1/4 tsp chili powder
1/4 tsp ground cumin
1/4 tsp freshly ground pepper
1 tbsp olive oil
4 salmon fillets, 5 oz each
Lime wedges
Directions:
To Make The Salsa
Stir strawberries with raspberries, corn, green onions, jalapeño, cilantro, lime juice, honey and half the salt. Chill for 30 minutes before serving. Adjust salt to taste. Makes 2 cups.
To Make The Salmon
Preheat the broiler to high. Line a baking sheet with foil. Combine chili powder with cumin and remaining salt and pepper. Arrange fish on baking sheet. Brush with oil and sprinkle with the spice mixture. Broil, 6-inches from the heat, for 8 to 10 minutes or until fish flakes easily.
Top the salmon with the salsa and serve on a bed of fresh arugula or wilted spinach. This salsa also pairs nicely with pork tenderloin, shrimp, and white fish (like halibut).