Grilled Salmon with Roasted Corn Relish

Grilled Salmon with Roasted Corn Relish Recipe
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

Prepare grill.

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.

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

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

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.

Note:

Cynthia Nims,

June 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note