Recipe Test: King Salmon with Crunchy Pico de Gallo

Ingredients

• 4 portions Vital Choice wild Pacific king salmon (6 ounces each), thawed
• 10 to 12 fresh radishes or comparable amount of daikon or jicama root (about one large or 2 small roots)
• 1 white onion
• 2 to 3 large tomatoes (or 8 to 10 small Campari tomatoes)
• 3 small cucumbers, seeded (if necessary)
• 1 large jalapeño, minced
• Juice of 1 lemon
• Salt to taste

Instructions

1. Preheat the oven to 425ºF.
2. 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. 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.
3. 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 for 6 to 8 minutes, until the salmon is flaky yet still moist.
4. Top each portion with a generous serving of pico de gallo and serve immediately!