1 small organic cucumber, halved lengthwise, chopped
1 cup organic cherry tomatoes, quartered
1 yellow or red bell pepper, seeded & cut into 1 inch pieces
2 tbsp shallots, chopped
2 tbsp organic fresh cilantro, finely chopped
1 organic lime, freshly squeezed (use 2 limes if not very juicy)
2 tbsp organic extra virgin olive oil
1 tsp unrefined sea salt
fresh ground pepper
*optional: 1/2 tsp red pepper flakes
4 Wild Copper River Salmon fillets (NO ATLANTIC SALMON)- about 5 ounces each
1/4 tsp unrefined sea salt
1/4 tsp fresh ground pepper
In a bowl, combine cucumber, tomatoes, bell pepper, shallots and chopped cilantro. Toss gently to mix. In a small bowl, whisk together the lime juice, olive oil, red pepper flakes and 1/4 teaspoon of salt & pepper. Pour the lime juice mixture over the cucumber mixture & toss gently to mix & coat evenly. Set aside to marinate.
Rinse salmon and sprinkle the fillets with the remaining salt & pepper. Line a baking sheet with foil or parchment paper.
Heat oven to 350 degrees, bake fillets for about 12 minutes. Check fish at around 6 minutes to monitor the appropriate time. I desire the fish to be opaque throughout, but cook appropriate to your preferences.
*You can also easily grill the salmon fillets.
Serve on a bed of baby spinach or baby kale, garish with salsa and sunflower sprouts.