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.

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

Salad:
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

Salmon:
2 pieces of wild Alaskan sockeye salmon, about 5oz each
1/2 of a lemon
salt & pepper

Directions:

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!

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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!!! 😀