s GRILLED SALMON WITH ROASTED CORN RELISH ***** s |
Ingredients
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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 This recipe is subject to copyright protection and may not be reproduced without Cooking Light's consent Copyright ¬2009 Southern Living, Inc. All rights reserved. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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