Grilled Salmon With Charred-Corn Relish

Health
salmon-corn-relishRecipe
Yunhee Kim
Fire up the grill and prepare to make a memorable salmon recipe. Don't skip the corn relish; it adds a pop of color and a smoky flavor to the main dish fish recipe.
Makes 4 servings (serving size: 1 salmon fillet and 1 1/2 cups relish)

Ingredients

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4 ears shucked corn
Olive oil cooking spray
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons thinly sliced fresh basil, plus whole basil sprigs for garnish (optional)
4 (4-ounce) salmon fillets

Preparation

Prep: 30 Minutes
Cook: 21 Minutes

1. Prepare grill.

2. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.

3. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.

Created date

May 2008

Nutritional Information

Calories 341
Fat 16 g
Satfat 2 g
Monofat 8 g
Polyfat 5 g
Protein 29 g
Carbohydrate 22 g
Fiber 4 g
Cholesterol 72 mg
Iron 2 mg
Sodium 286 mg
Calcium 32 mg