Grilled Salmon with Roasted Corn Relish

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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
Member Ratings and Reviews
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Both my husband and I loved this recipe. The relish was delicious! We made two versions, the same except for the peppers. His contained some nice hot peppers from our garden (manchego, I think...) and mine contained a sweet yellow pepper (I am a spice wimp). We grilled both kinds of pepper. Also used the 4 tbsp of lime juice as previous reviewers had mentioned. My husband cooked the salmon 8 minutes skin down, then inserted his spatula between the skin and fish and flipped it over (off of the skin) for a final 45 seconds to 1 minute of cooking (no skin on the plate that way, which I liked). We served it with a brown rice pilaf, and the relish tasted great with the rice, too.09/27/09
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We used 6 small poblanos, 3 ears of corn and 2 cups of tomatoes. For the fish, we added chili powder to the rub, which was a great complement to the corn relish. Awesome dish!08/23/09




