Grilled Salmon with Roasted Corn Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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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