Cumin-Dusted Salmon with Wild Blueberry, Avocado and Corn Salsa
Makes 4 servings
Courtesy of: Dana Artinyan
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
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!