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Grilled Salmon with Roasted Corn Relish




Source of Recipe


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Grilled Salmon with Roasted Corn Relish

Adapted from Myrecipes.com
Cooking Light - June 2007
Serves: 4 (1 fillet and 3/4-cup 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.


Ingedients:
4 Anaheim chiles
Cooking spray
2 shucked ears corn
1 cup diced tomato
1/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
1/4 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 1/8 teaspoon salt and 1/4 teaspoon black pepper.

Combine remaining 1/8 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.

One serving (1 filet and 3/4-cup relish) equals: Calories 304 (Calories from fat 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; Sodium 234 mg;