Grilled Salmon with Roasted Corn Relish
Author: 
Recipe type: Cooking for One or Two, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 Anaheim chiles
  • Cooking spray
  • 1 ears of corn on the cob, shucked
  • ½ cup fresh or diced tomato (or canned, drained well)
  • ⅛ cup chopped fresh cilantro
  • ⅛ cup fresh lime juice
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper, divided
  • ⅓ teaspoon ground cumin
  • 2 (6-ounce) skinless salmon fillets
Instructions
  1. Preheat grill to medium heat. Place chiles on grill rack coated with cooking spray; grill five minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag and seal, which steams the peppers and makes them easier to peel.
  2. Let peppers stand in bag for five minutes. When chiles have cooled enough to touch, cut them each in half lengthwise and discard seeds and membranes. Cut chiles into ¼-inch pieces.
  3. Next, place corn on the grill rack coated with cooking spray and grill 10 minutes or until lightly browned, turning occasionally so that the corn cooks evenly without burning on none side. When corn has cooled enough to touch, cut the kernels from the cob and discard cob.
  4. Combine chiles, corn kernels, tomato, cilantro, and juice; toss gently. Add ⅛ teaspoon salt and ⅛ teaspoon black pepper. Set mixture aside.
  5. Combine remaining ½ teaspoon salt, remaining ¼ 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.
  6. Serve salmon with relish.
Recipe by In Good Taste at http://ingoodtaste.kitchen/grilled-salmon-with-roasted-corn-relish/