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Grilled Salmon with Roasted Corn Relish 
| This entire dish is prepared on the grill, infusing both the relish and salmon with a bit of smokiness. Ingredients 4 Anaheim chiles Cooking spray 2 shucked ears corn 1 cup diced tomato 1/4 cup chopped fresh cilantro 6 tablespoons fresh lime juice 1 teaspoon salt divided 1/2 teaspoon freshly ground black pepper divided 1 teaspoon ground cumin 4 (6-ounce) skinless salmon fillets |
Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.
Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.
Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Combine remaining 1/2 teaspoon salt, remaining 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.
Yields: 4 Servings
Cooking Light, JUNE 2007
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