Did you know that all fish caught in Alaska is certified sustainable? Alaska is the only state with a mandate for sustainable seafood written right into its State Constitution. May is the beginning of the wild Alaska Salmon season and to celebrate, the chefs in our kitchen paired wild-caught salmon with the bold flavors we love, to create this amazing recipe.
Total Cook Time: 40 Minutes
Yield: 5 people
Calories: 710 kcal/serving
- Five 5-7 oz. Wild-Caught Alaska Salmon filets
- 2 cups fresh corn kernels grilled (from 4 ears), or 2 cups frozen fire roasted corn, thawed. (Trader Joe’s has a great frozen fire roasted corn)
- 1 ¼ cup finely chopped fresh cilantro
- 1 ¼ cup finely chopped fresh flat leaf parsley
- 1 cup olive oil + 2 tablespoons.
- 5 tablespoons fresh lime juice or juice from 2.5 limes
- 2 garlic cloves, minced
- Sea salt
- ½ red bell pepper finely diced
- 3 tablespoons finely chopped fresh jalapeno
- 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped red onion
- 6 cups cooked jasmine or brown rice seasoned with lime juice and sea salt
- For the chimichurri sauce combine the flat leaf parsley, 1 cup of the finely chopped cilantro, 1 cup olive oil, 3 tablespoons of the lime juice, garlic, 1.5 teaspoons sea salt, 1 tablespoon of the jalapeno and red wine vinegar. Mix in a medium bowl or pulse together in a food processor and set aside.
- For the corn salsa combine in a medium size mixing bowl the fire roasted corn, red bell pepper, red onion, 1 teaspoon sea salt and remaining lime juice, cilantro and jalapeno and set aside.
- Pre-heat a large skillet on medium heat. Drizzle salmon filets with 2 tablespoons of olive oil and sprinkle with sea salt. Cook salmon for approximately 3-5 minutes per side or until cooked through and flaky with a fork.
- Fill the bowls with seasoned cooked rice and top with the salmon. Drizzle with the chimichurri sauce and corn salsa.