Glen...Are you the food police? It should be a food review...you know, something that you have made and have EATEN! I am sure the adults on here know what is good for their bodies...REALLY? Get a life......
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.
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- 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
- 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
- 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.
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