Grilled Salmon with Roasted Corn 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.

Yield: 4 servings (serving size: 1 fillet and 3/4 cup relish)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 33%
  • Fat: 11.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.9g
  • Protein: 33.9g
  • Carbohydrate: 18.1g
  • Fiber: 2.7g
  • Cholesterol: 80mg
  • Iron: 1.7mg
  • Sodium: 671mg
  • Calcium: 39mg

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

  1. Prepare grill.
  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.
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