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  1. Recipe Test: King Salmon with Crunchy Pico de Gallo
Recipe Test: King Salmon with Crunchy Pico de Gallo

Recipe Test: King Salmon with Crunchy Pico de Gallo

Michelle Lee | |

A quick tour of the farmers’ market in spring will reveal an abundance of radishes! Radish pico de gallo, a fresh salsa make entirely from just-chopped veggies, is an excellent way to use an entire bunch of radishes. The light, bright flavor of the pico de gallo perfectly complements roasted Vital Choice wild Pacific king salmon. Roasted king salmon is the fattiest and highest in omega-3 fatty acids among all wild Pacific salmon species, making 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 the recipe by adding cilantro or hotter peppers, substituting fresh lime juice for lemon juice or replacing the radishes with diced daikon or jicama. Pico de gallo gets better as it rests — make it a day or so ahead of time, then pull it from the fridge once the salmon is prepared.

Recipe Test: King Salmon with Crunchy Pico de Gallo

Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes
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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!
Serves: Serves 4