Autoimmune

RECIPE: Salmon with Berry Salsa


Salmon with Berry Salsa combines a succulent side of salmon, simply roasted with olive oil, lemon and salt, with a juicy tumble of mixed berry salsa spiked with jalapeño for some excitement. These fresh and in-season ingredients can help fight rheumatic inflammation. Read more about RA fighting foods in June’s featured article.

SALSA INGREDIENTS

  • 1/2cup diced strawberries
  • 1/2 cup blueberries
  • 1/2 cup blackberries halve if large
  • 1/2 cup raspberries
  • 1 Tbsp finely chopped cilantro
  • 1/2 to 1 whole jalapeño finely diced
  • juice of 1 lime

SALMON INGREDIENTS

  • 1 1/3 to 1 1/2 pound salmon fillet
  • 1 lemon thinly sliced
  • olive oil
  • salt

DIRECTIONS

  1. Preheat the oven to 400°F
  2. Mix the salsa ingredients together and chill. Don’t make this too far in advance, the fruit will start to break down.
  3. Put the salmon fillet on a baking sheet. You can line it with foil or parchment paper, that’s optional. Tuck the lemon slices under the fish, along the outside edge. Brush with olive oil, and lightly season with salt.
  4. Make sure your oven has reached 400F, then bake the fish for 20 -25 minutes, just until it’s done through and flakes easily with a fork.
  5. Serve the fish with the salsa tumbled down the center.

Original recipe by The View from Great Island

Download the Recipe PDF
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