Home ยป Sweet Roasted Corn and Strawberry Salad with Wild Sockeye Salmon

Sweet Roasted Corn and Strawberry Salad with Wild Sockeye Salmon

Fresh summer produce…there’s just nothing like it.

With the in-season strawberries and the quickly coming-into-season corn, this is the perfect summer meal filled with flavor, color, and lots of nutritional perks, too. Loaded with over 7 grams of fiber, plenty of protein, moderate amounts of carbohydrate, and heart-healthy omega 3 fatty acids, I am not seeing where this dish falls anything short of perfect.

The basil pictured above was actually picked from my garden. It’s a miracle, I tell you. It’s the first basil I’ve ever used from a basil plant that I’ve grown. Even the starter plants I seem to kill off within a week or two, never wanting to pick their leaves for fear that I will pick it to death…literally. And while I questioned the finishing touch of basil on this dish, it ended up being the perfect final note. And home-grown, to boot.


Sweet Roasted Corn and Strawberry Salad with Wild Sockeye Salmon adapted from Family Fresh Cooking, as seen on Cara’s Cravings

1 cup of fresh corn (cut from 1 large ear of corn)
1/3 cup red onion, diced
3/4 cup strawberries, diced
1/2 to 1 whole jalapeno pepper (to taste)
1/2 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 400 F.

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.

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. Serves 2.

Nutrition Information (for 1/2 recipe): 410 calories; 20.4 g. fat; 88 mg. cholesterol; 85 mg. sodium; 27.1 g. carbohydrate; 7.1 g. fiber; 34.1 g. protein

Result: What a (quick!) summer treat! And I do say treat…with the colors and sweet flavors of summer strawberries and corn, this is quintessential summer on a plate and absolutely stunning to look at! You don’t think the flavors will all meld together, but sure enough…magic!


Sounds like everyone loved the idea of shredded apple in oats. Let me know if you end up trying it! 😀 My pampering session landed me a lightened up blonde, perfect for summer 😉 And more importantly, a new hair dresser whom I looove! We can’t have any more purple hair disasters! P.S. It cracks me up to no end to see how many people Google “purple hair” and land on my blog! Eek!

Question: How do you like to eat your corn on the cob? And do you eat it by rows, or around and around?

TGIF!!! 😀

Share With Your Friends!


  1. June 24, 2011 / 7:05 am

    haha, I love this question!! I’m a ROW person. My mom is an “around and around” gal, but my dad and I make fun of her ๐Ÿ™‚

    This recipe sounds fantastic. There is a chef who cooks for the wellness forum here in Columbus, and I was on the news with him on Wednesday. Anyway, he comes to MD every fourth Thursday of the month to do a food demo (lat night) and he did a demo with basil last night and used it in some great dishes with strawberry…..what a great combination!!! And Nick loved it too, so this recipe may be a winner in our household!

  2. June 24, 2011 / 8:23 am

    Mmmmm….we’ve been adding fresh corn to EVERYTHING around here!! It’s so good this time of year!

  3. June 24, 2011 / 8:24 am

    Yum. Salmon + corn or salmon + peas makes the perfect combination. Interesting twist with the strawberries. I guess it’s all those seeds that give them so much fiber?

    And I like to switch my corn techniques up haha!

  4. June 24, 2011 / 10:21 am

    Your basil is gorgeous! Nice work! ๐Ÿ™‚

  5. June 24, 2011 / 11:20 am

    I am a row corn eater! ๐Ÿ™‚
    This dish looks amazing. I’m loving how many salads I’ve been seeing lately that include fruit. Strawberries seem like the perfect addition. Yum!

  6. June 24, 2011 / 11:26 am

    mmm I love this recipe! That salad looks incredibly refreshing! Strawberries, avocado, red onion…say no more! ๐Ÿ™‚

  7. June 24, 2011 / 12:00 pm

    Basil is harder to grow than you would think. Mine was doing SO well, and then one day it just shriveled up and died. I was heartbroken. Im still not over it.
    That salad sounds amazing, I would never think to combine all those ingredients, but now I totally want to.

  8. June 24, 2011 / 1:28 pm

    Glad you liked it! We had this just last night ๐Ÿ™‚ Funny about the basil – mine always seems to do pretty well! It’s cilantro I have trouble with.

  9. June 24, 2011 / 1:52 pm

    I’ve been craving salmon lately. I must be in need of some Omega-3’s. I am getting my first co-op basket this weekend and I’m excited to see all the fruits and veggies I’m gonna get!

  10. June 24, 2011 / 4:39 pm

    Such a summery meal! I cannot get enough corn right now… We had it 3 times this week! And I eat it in rows… The normal way ๐Ÿ˜‰

  11. June 24, 2011 / 10:04 pm

    Ha, ha….love the question because my husband and I JUST had that discussion yesterday. Apparently, I’m a “go around” kind of corn eater, while my husband eats his left to right. I’m sure some psychologist would have a field day with that…… Have a wonderful weekend.

Leave a Reply

Your email address will not be published. Required fields are marked *

Get my newest recipes
Follow Me