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Recipe Test: King Salmon with Crunchy Pico de Gallo

Recipe Test: King Salmon with Crunchy Pico de Gallo

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

(Click here to learn more about me, below.)

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

A quick tour of the farmers’ market in spring (or, if you’re lucky, your garden) will reveal an abundance of radishes! If you’re like me, it’s hard to know what to do with so many.

Last summer, the farmer from whom I get my organic farm share introduced me to the simple wonder of radish pico de gallo, a fresh salsa make entirely from just-chopped veggies!

It’s an excellent way to use an entire bunch of radishes (or two), and the radishes add an extra bit of bite to this simple, fresh salsa.

To complement the light, bright flavor of the pico de gallo, I served it atop roasted Vital Choice wild Pacific king salmon.

Nothing is more rich and wonderful than roasted king salmon. It’s the fattiest and highest in omega-3 fatty acids among all wild Pacific salmon species, which makes it incredibly flavorful.

A few notes for the cook
Pico de gallo is a “kitchen sink” kind of fresh salsa — feel free to deviate from my recipe below. You could always add cilantro or hotter peppers, and the lemon juice could just as easily be fresh lime juice.

Pico de gallo gets better after it’s rested a while — you can make it a day or so ahead of time, then pull it from the fridge once the salmon is prepared.

Not everyone is wild about radishes, and you can certainly replace them with an equal amount of diced daikon or jicama, for a milder sweeter, but still delightfully crunchy sensation from your salsa.

While I make this dish with king salmon, any type of wild salmon would be excellent. If your grill is up and running, you might consider grilling rather than roasting the salmon for a slightly more summery dish.

The King Salmon portions I had in the freezer were not skinless. However, after roasting on parchment, the fillets were easy to slip off the skin for serving.

King Salmon with Crunchy Pico de Gallo
Serves 4

10-12 fresh radishes or comparable amount of daikon or jicama root (about one large or 2 small roots of either or both)
1 white onion
2-3 large tomatoes (or 8-10 small Campari tomatoes)
3 small cucumbers, seeded (if necessary)
1 large jalapeño, minced (use or discard the seeds according to taste; I use half the seeds)
Juice of 1 lemon
Salt to taste
4 portions wild Pacific king salmon, thawed

  1. Preheat the oven to 425ºF.
  2. To make the pico de gallo, dice the radishes, onion, tomatoes and cucumbers into roughly ¼-inch to ½-inch pieces. Mince the jalapeno, using all, some or none of the seeds, depending on how much spice you enjoy — I usually use half of the seeds and it’s still quite mild
  3. Combine all of the vegetables in a bowl, add the juice of one lemon and season to taste with salt. Refrigerate until the salmon is ready to serve. Pico de gallo can be prepared a day in advance.
  4. Line a baking sheet with parchment paper and season the salmon portions to taste with salt and pepper. Drizzle each piece lightly with olive oil and roast in the center of the oven 6-8 minutes, until the salmon is flaky yet still moist.
  5. Top each portion with a generous serving of pico de gallo and serve immediately!

My rating: 4 out of 4 stars

A Note from Michelle

Like you, I have a passion for beautiful-yet-healthy food that’s easy to prepare. 

While I do love making the occasional "fancy” dinner, most of the time I’m short on time and have a house full of hungry people who want to eat NOW.

I’m not a professional chef – just a busy mom who loves to cook and who’s focused on that intersection of healthy and delicious.

I want this series to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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