Be sun safe, and try this summertime salmon recipe

23 May 2018

Salmon and kiwi salsaDid you know that UV radiation causes about 90% of skin cancer cases?

That’s why we’re passionate about encouraging Canadians to be safe in the sun. Our new sunscreen partner, Banana Boat™, shares our goal of reducing the risk of skin cancer by helping to educate Canadians about the importance of sun safety.

Here are a few of CCS’ sun safety recommendations:

• Check the UV Index daily and be extra careful to protect your skin when the number reaches 3 (moderate) or more. In Canada between April and September, the UV Index can be 3 or more from 11 a.m. to 3 p.m.
• Seek shade
• Cover up with clothing, a wide-brimmed hat and sunglasses with UVA/UVB protection
• Wear a broad-spectrum sunscreen with SPF 30 or higher

For more information about how to stay safe in the sun, see our website.

Getting vitamin D from your diet or by taking vitamin supplements is safer than UV-ray exposure. For example, vitamin D-rich salmon is a delicious and light fish, and makes a great summertime meal when paired with a fruity salsa.

The Canadian Cancer Society supports the use of broad spectrum sunscreens along with shade, clothing and hats, but does not endorse specific products.

Cornmeal crusted salmon with kiwi salsa

Kiwi’s unique sweet and sour flavour makes it a favourite of fruit-lovers everywhere and a great choice for a simple snack. Those same flavours also make it ideal for anchoring savoury condiments like this salsa. Here it’s paired with an equally simple salmon but it’s just as tasty with any grilled meat or other fish.

Yield: 4 Servings        Prep Time: 15 Minutes        Cook Time: 15 Minutes

Kiwi Salsa

 6 Kiwi, diced
 1 Raw bell pepper, seeded and diced
 1 Jalapeno, seeds and stem removed, minced
 1 Lime, zested and juiced
Green onions, thinly sliced
  Handful, cilantro leaves and tender stems, chopped
 1 tbsp
Olive oil
1/2 tsp


 4 Salmon filets                                                   
 1/2 cup
 1 tsp
Chili powder
 1 tsp
  Vegetable oil


  1. Begin with the salsa. Simply stir all the ingredients together and reserve while you make the rest of the meal. As with any salsa it will taste better the next day if you have time to wait!
  2. For the salmon whisk together the cornmeal, chili powder and salt. Dredge the salmon filets in the mixture until evenly coated. Meanwhile preheat a large sauté pan over medium high heat with a splash of any vegetable oil. Carefully add the filets to the sizzling pan and pan roast, flipping once or twice until done, about 10 minutes. If you have a lid for the pan use it to trap heat and speed up the fish.
  3. Serve and share with lots of kiwi salsa and the vegetables-of-the-day

Kiwis do not need to be peeled. You can of course but you don’t have to, the skin is just as edible as any other tree-fruits skin..

Nutrition Facts