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Grilled Salmon with Roasted Corn Relish

Grilled Salmon with Roasted Corn Relish
Yield

4 servings (serving size: 1 fillet and 3/4 cup relish)

Grilled chiles and corn give the relish a wonderfully smoky flavor that pairs perfectly with grilled salmon seasoned with just salt, pepper, and cumin. Serve with a mixed green salad to round out the meal.

Ingredients

  • 4 Anaheim chiles
  • Cooking spray
  • 2 shucked ears corn
  • 1 cup diced tomato
  • 1/4 cup chopped fresh cilantro
  • 6 tablespoons fresh lime juice
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 teaspoon ground cumin
  • 4 (6-ounce) skinless salmon fillets

Nutrition Information

  • calories 304
  • caloriesfromfat 33 %
  • fat 11.3 g
  • satfat 2.6 g
  • monofat 4.8 g
  • polyfat 2.9 g
  • protein 33.9 g
  • carbohydrate 18.1 g
  • fiber 2.7 g
  • cholesterol 80 mg
  • iron 1.7 mg
  • sodium 671 mg
  • calcium 39 mg

How to Make It

  1. Prepare grill.

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  2. Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.

  3. Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.

  4. Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  5. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.