Grilled Salmon with Roasted Corn Relish

By kwarren002

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

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

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

Step 1

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.