Roasted Salmon with Corn Relish
Servings
2Serving size
1 - 4 ounce salmon filet and relishThis 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.
Ingredients
| 1 Large Red bell peppers |
| 1 tsp. Olive oil |
| 2 cup Corn, sweet, yellow, raw (~ 2 ears)(frozen is OK) |
| 2 large Green onions (thinly sliced crosswise) |
| 1 Large Shallots, raw (minced) |
| 2 clove Garlic, raw (minced) |
| 1 tsp., leaves Dried thyme |
| 4 Tbsp White wine |
| 2 tsp. Lime zest (minced) |
| 2 tsp. Lemon zest |
| 1 lime yields Lime juice, raw |
| 2 tsp.. Honey |
| 2 Tbsp. Coriander (cilantro) leaves, raw (coarsely 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) |
Instructions
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 the pepper from bag.
Cut the 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 skillet over medium-high heat.
Add the corn and sauté gently until the corn begins to brown.
Add the white part of the green onions, the shallot and the garlic and cook for one minute.
Add the thyme and white wine. Cook over low heat until the wine evaporates.
Stir in bell peppers, lime zest, juice of one lime, 2 teaspoons honey, 1/4 teaspoon salt, the green tops of the green onions and cilantro.
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 teaspoon 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 eight to ten minutes.
While the salmon is roasting gently reheat the corn relish.
Remove the salmon and top each filet with the relish and garnish with fresh cilantro.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
When I served this to my wife she said, “This is so Mediterranean – but it also has great features of Southwest and Native American flavors.” It is a great testimony to how you can translate the Mediterranean diet principles for your American kitchen.
There are so many points to improve your Med Diet Score – whole grain (corn), quality fat (olive oil), plenty of veggies and delicious seafood. Pair this with a glass of crisp white wine and you have 5 points!
This is also a great dish for your next dinner party. The relish and sauce can be made in advance. Reheat the relish gently while the salmon is roasting (you can also do the fish outside on the grill). The recipe is great served chilled for a hot summer picnic!