s GRILLED SALMON WITH ROASTED CORN RELISH ***** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
7-17-09 excellent, used canned mexican corn and roasted the peppers on
the stove , pretty easy
***

This entire dish is prepared on the grill, infusing both the relish
and salmon with a bit of smokiness.


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.


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

CALORIES 304 (33% from fat); FAT 11.3g (sat 2.6g,mono 4.8g,poly 2.9g);
IRON 1.7mg; CHOLESTEROL 80mg; CALCIUM 39mg; CARBOHYDRATE 18.1g; SODIUM
671mg; PROTEIN 33.9g; FIBER 2.7g

Cooking Light, JUNE 2007




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