Cumin-Dusted Salmon with Wild Blueberry, Avocado and Corn Salsa

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Makes 4 servings

Courtesy of: Dana Artinyan
DanaArtinyan.com

Cumin-Dusted Salmon with Wild Blueberry, Avocado and Corn Salsa Picture

Ingredients

1 pound wild salmon filets (cut into four, 4 ounce pieces)

1 teaspoon cumin salt and pepper to taste

1 cup frozen wild blueberries, thawed

3/4 cup organic frozen corn, thawed

1 fresh avocado (preferably California avocado, if available), cubed

1 cup cilantro, finely chopped

1/2 teaspoon salt

Optional: 1 small fresh jalapeno pepper, finely chopped

 

Preparation

Preheat oven to 375 degrees. Place salmon, skin side down, on baking sheet. Sprinkle evenly with 1 teaspoon cumin and salt and pepper to taste. Bake for 10-15 minutes, or until salmon is opaque.   Mix remaining ingredients (wild blueberries through jalapeno, if using) to make the salsa. Top salmon filets evenly with salsa.

Wild Blue is Good for You!