Soybean Salsa Salmon


  • 1 1/2 cups frozen corn kernels, blanched
  • 1 1/2 cups frozen, shelled edamame (soybeans), blanched
  • 1/2 cup California Black Ripe Olives, sliced
  • 1/2 cup toasted sliced almonds
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 (6 oz.) boneless, skinless salmon fillets


  1. In a large mixing bowl, combine corn, edamame, California Ripe Olives, almonds, lemon juice and 2 teaspoons of olive oil.
  2. Season to taste with salt and pepper and set aside.
  3. Heat remaining oil in a large sauté pan over medium high heat.
  4. Season salmon with salt and pepper to taste and place in pan.
  5. Cook on both sides for approximately 5-6 minutes until cooked through. Serve with soybean salsa.