Grilled Salmon with Roasted Corn Relish

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

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

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

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 1/2 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.

Nutritional Information

Calories:

304 (33% from fat)

Fat:

11.3g (sat 2.6g,mono 4.8g,poly 2.9g)

Protein:

33.9g

Carbohydrate:

18.1g

Fiber:

2.7g

Cholesterol:

80mg

Iron:

1.7mg

Sodium:

671mg

Calcium:

39mg