Grilled Salmon with Roasted Corn Salad

By dette

Roasting corn brings its flavor to a deliciously intense, sweet level. For an extra kick, just before roasting, toss the corn witha little chili powder and cumin. For a spectacular presentation, serve the salmon on top of the corn salad.

Ingredients

• 3 c. fresh corn kernels or 2 (01 oz) packages frozen corn
• thawed and drained
• 1 red bell pepper; seeded and finely chopped
• 4 scallions thinly sliced
• 1/2 c. chopped cilantro
• 1 jalapeno pepper, seeded, deveined, and minced (wear
• gloves to prevent irritation)
• 3 tbsp cider vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 3/4 tsp salt
• 4 (5 oz) salmon fillets

Preparation

Step 1

Preheat the oven to 425 degrees. Spray a baking sheet with nosntick spray. Spread the corn on the baking sheet. Roast, stirring occasionally, until lightly browned, about 20 minutes; cool completely.

Meanwhile, combine the bell pepper; scallions, cilantro, jalapeno pepper, vinegar, honey, 2 tsp of the oil, the mustrd, and 1/4 tsp of the salt in a large bowl. Stir n the corn. Cover and chill until ready to serve.

Rub the salmon steaks with the emaiing 1 tsp oil and remining 1/2 tsp salt. Heat a nonstick ridged grill pan or skillet over medium high heat. Cook the salmon until browned on the outside and just opazue in the center, about 4 minutes on each sides.

363 cal; 12 g tot fat; 3 g sat fat; 93 mg chol; 547 mg sod; 33 g carb; 4 g fib; 34 g prot; 40 mg calc POINT: 7