Mary Edwards


This recipe won three wonderful trips for me in the Aetna Healthy Food Fight contest a few years back. Eating healthy can be very sweet indeed!


☆☆☆☆☆ 0 votes

20 Min
25 Min


  • 32 oz
    low sodium seafood cooking stock
  • 1 large
    jalapeno pepper, quartered
  • 1 medium
    ripe tomato, rough chopped
  • 4
    garlic cloves, peeled and rough chopped
  • 16 oz
    skinless salmon filet
  • 1 tsp
    ground cumin
  • 2 Tbsp
    fresh lime juice
  • 2 c
    sweet white corn
  • 1/2 c
    thinly sliced cabbage
  • 2-3
    thinly sliced radishes
  • 3 Tbsp
    fresh cilantro tops, chopped
  • 1 Tbsp
    thinly sliced green onions
  • 1
    avocado, peeled and diced
  • 4
    warm corn tortillas



  1. Place the stock, jalapeno, tomato and garlic in a sauce pan and bring up to a boil. Turn the heat to medium and simmer for 20 minutes. This is a good time to clean and prep the vegetables
  2. Pat the salmon dry and rub the top with the cumin. Divide the salmon into 4 equal pieces and broil it in a preheated oven for approximately 10 minutes per inch of thickness or until the top is slightly crispy and the inside is opaque.
  3. Pour the stock through a strainer into another sauce pan. Taste test for heat, and according to preference, either remove the jalapeno or lightly press it through the sieve along with the tomato and garlic into the stock. Bring up to a boil and add the lime juice and corn and simmer for about 2 minutes.
  4. To serve, ladle the stock with the corn into a deep, wide soup bowl, place a piece of salmon into each bowl and serve with the vegetables to be sprinkled on top. Serve with warm corn tortillas.

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