Roast Salmon with a Fresh Corn, Tomato, and Cucumber Salsa

Roast Salmon with a Fresh Corn, Tomato, and Cucumber Salsa

  • 1 cup diced cucumber 

  • 1 cup fresh corn 

  • 1 cup cherry tomatoes, cut in half 

  • ¼ cup diced red onion 

  • 1 Tbs. Red Clay Verde Hot Sauce 

  • Juice of 1 lime 

  • Kosher Salt 

  • 4 – 4 oz pieces of salmon, pin bones removed 

  • 2 Tbs. olive oil 

  • 1 to 2 Tbs. Red Clay Margarita Salt 

  • Fresh basil 

Preheat oven to 425°F. Line a sheet tray with parchment paper. 

In a small bowl, mix together the cucumber, corn, tomatoes, red onion, Red Clay Verde Hot Sauce, lime juice, and a pinch of salt. Stir well and set aside. 

Place salmon filets skin side down on prepared sheet tray. Drizzle the olive oil over the salmon, rubbing in to make sure the salmon filet is covered. Sprinkle the Red Clay Margarita Salt over the salmon in an even layer. 

Roast salmon for abut 8 to 12 minutes, depending on thickness of salmon. To check to see if salmon is done, take the tip of a paring knife and if there is no resistance when inserted into the fish, it is done. 

Serve salmon immediately with a spoonful of the salsa and fresh basil on top. 

Serves 4 people. 


Amanda FredericksonComment