Baked Wild Salmon with Roasted Corn Salsa Baked Wild Salmon with Roasted Corn Salsa 4 servings

Peel back husks of corn and remove silk.  Replace husks and tie with kitchen string.  Place corn in a bowl, cover with water and let soak for 20 minutes.  Drain.  Grill corn, covered, over medium-high heat for 20-35 minutes, until husks are blackened and corn is tender, turning several times.  Let cool.  Remove corn from cobs and place in bowl.  Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper.  Preheat oven to 375°F.  Lay out two sheets of aluminum foil.  Lay one salmon portion in the centre of the foil.  Brush the top of the fish with melted butter, squeeze over some lemon juice, add a splash of white wine and season with salt and pepper to taste.  Loosely scrunch the foil together around the salmon, forming a packet.  Repeat with remaining portions, place onto a baking tray, and bake for 10 minutes.  Serve with cold salsa spooned over salmon. 

Other Salmon sizes:

  • Portico 4oz Atlantic Salmon Portions (Skinless/Boneless, Centre-Cut) – Sysco Code 8496069
  • Portico 8oz Atlantic Salmon Portions (Skinless/Boneless, Centre-Cut) – Sysco Code 8496366