Monday, July 19, 2010

Grilled Salmon with Roasted Corn Relish

For the past few weeks, I've actually been working out and trying to do something about the weight that I've put on since I went to nursing school.  Last week, I told Rick that we were going on a diet, and he wasn't too thrilled.  He told me that diets never worked, but I'm not talking about some fad diet.  I'm talking about eating better.  One of the good things about living in the Lowcountry is that the warm weather allows us to grill for more months than some of my more Northern friends.  Unfortunately, though, we are now entering what I like to call the "Oppressively Hot" time of the year.  It starts around my birthday (which is next week, btw) and goes until some time toward the end of August.  Luckily, the evenings aren't so bad which makes it a little bit easier to eat healthier!

For dinner last night, I was browsing the Cooking Light recipes on when I came across this recipe.  Ever since I made that chicken with corn salsa, I'm a sucker for anything with a corn salsa or relish or whatever the recipe wants to call the corn goodness on top! I actually used the chicken with corn salsa recipe to help me out a bit because I didn't have the Anaheim peppers like the original recipe called for (and I also decided to add a minced garlic clove, too...I can't help it!!!). I did end up using the leftover relish on chicken tonight (it makes a lot!), and it was quite yummy!!  

Here's what I did...

Grilled Salmon with Roasted Corn Relish
1 tablespoon, seeded jalapenos, chopped
3  shucked ears corn
1 can diced tomato, drained
1/4  cup chopped fresh cilantro
Juice from 2 limes
1 clove of garlic, minced
1  teaspoon  salt, divided
1/2  teaspoon  freshly ground black pepper, divided
1  teaspoon  ground cumin
1 pound skinless salmon fillets

Butter corn.  Place corn on grill rack (I used a grill basket that I use for all the veggies that we do all our veggies on) ; grill  until lightly browned, turning occasionally. Cool and cut kernels from cobs.

Combine jalapenos, corn, garlic, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Combine remaining 1/2 teaspoon salt, 1/4 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. Serve with relish.


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