Roasted Salmon and Corn Relish – Coumadin-Safe Version



Serving size

1 - 4 ounce salmon filet and relish
30 Minutes

This recipe can easily be multiplied and leftovers are great. I like to make sandwiches from the salmon and relish but both go well chilled on top of salads.

Roasted Salmon and Corn Relish – Coumadin-Safe Version


1 Large Red bell peppers
1 tsp. Olive oil
2 cup Corn, sweet, yellow, raw (about 2 ears)(frozen is OK)
1 Small Shallots, raw (minced)
2 clove Garlic, raw (minced)
4 Tbsp White wine
2 tsp. Lime zest (minced)
1 lime yields Lime juice, raw
2 tsp.. Honey
2 Tbsp. Coriander (cilantro) leaves, raw (chopped)
1/4 tsp. Salt
1 tsp. Olive oil
1/2 lime yields Lime juice, raw
1 tsp.. Honey
1/2 tsp.. Smoked paprika (or regular paprika)
1/8 tsp. Salt
8 Ounces Fresh atlantic salmon (2 4-ounce filets)


Preheat oven to broil. Place the pepper in the oven and char, turning about every 3 minutes until black on all sides. Remove and place in a paper bag.

After about ten to twenty minutes remove peppers from bag. Peel, seed and set aside 1/2 of the pepper in the refrigerator for later. Cut the remaining pepper into 1/2-inch pieces.

Slice the white part of the green onion separate from the green tops.

Heat the olive oil in heavy large non-stick skillet over medium-high heat. Add the corn, the white part of the green onions, the shallot and the garlic. Sauté gently until the corn begins to brown.

Add the thyme and white wine. Cook over low heat until the wine evaporates.

Stir in bell peppers, lime juice, honey, and salt. Remove from heat. The relish can be made up to 24 hours in advance and reheated gently while the salmon is roasting.

Stir together the 1 Tbsp. olive oil, lime juice, honey, paprika and salt. The sauce can be made up to 24 hours in advance.

When ready to serve preheat oven to 400°F.

Line a roasting pan or skillet with foil. Place salmon in middle and top with the sauce. Place in the hot oven and roast for about ten minutes.

While the salmon is roasting gently reheat the corn relish.

Remove the salmon and top each filet with 1/4 of the relish and garnish with fresh cilantro.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The amount of calories seems like a lot for a single entrée, but this includes the corn relish, which is a starch, and there are plenty of vegetables. A complete plate. Pair this with a simple salad and you have the perfect meal for a dinner party.

"Salmon are like men: too soft a life is not good for them."

James de Coquet, French writer and gourmand