Salmon and Red Pepper Corn Salsa

By awright0511

NUTRITION per serving: 235 Calories; 8g Fat; 25g Protein; 18g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Points: 6

Ingredients

• 1 large red bell pepper, seeded, de-ribbed and chopped
• 1 1/2 cups frozen whole kernel corn, thawed
• 1/2 medium red onion, finely chopped
• 1 large tomato, diced
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground marjoram
• 3/4 tablespoon olive oil
• 1 1/2 tablespoons honey
• 6 salmon fillets or steaks
• 3/4 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried basil
• 1 teaspoon dried thyme

Preparation

Step 1

In a large bowl, combine first 10 ingredients (bell pepper through honey); refrigerate overnight or for at least 30 minutes. Preheat outdoor OR indoor grill OR oven broiler. Lightly rub olive oil over salmon. In a small bowl or cup, combine oregano, rosemary, basil and thyme; sprinkle mixture over salmon. Grill salmon for 5 to 6 minutes per side. Top with salsa and serve.

SERVING SUGGESTION: Steamed new potatoes and steamed OR grilled asparagus.