Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

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

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

"Salmon are like men: too soft a life is not good for them."
-James de Coquet, French writer and gourmand

The refrigerator light goes on...

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.

Grapeseed Oil

This stuff is so lovely. It has light fruity flavor that is softer than most olive oils when used in a dressing or marinades.

It has a higher amount of mono-unsaturated fats than many oils with a low amount of trans-fatty acids and, consequently, it may actually help prevent heart disease (The health of it all – Grapeseed oil).

Best of all, grapeseed oil has a smoke point between 420°F and 485°F (depending on the purity of the oil). This makes it excellent for cooking because it has a fruity flavor similar to olive oil but a smoke point higher than most oils.

1 tsp. grapeseed oil = 40 calories, 4.5g fat, 0.44g sat fat, 0.73g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg cholesterol

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Roasted Salmon and Corn Relish

Servings = 2 | Serving size =1 - 4 ounce salmon filet and relish

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3.

Leftovers are great. I like to make sandwiches from the salmon and relish but both go well chilled on top of salads.

1	red bell pepper
1/2 tsp	grapeseed oil
1 cup	(about 1 ear) fresh corn kernels (frozen is OK)
1	green onion (sliced)
1 small	shallot (minced)
1 clove	garlic (minced)
1 1/2 tsp	fresh thyme leaves
2 Tbsp	dry white wine
1 1/2 tsp	fresh lime juice
1 1/2 tsp	honey
1 Tbsp	fresh parsley (minced)
1/8 tsp	salt
1 1/2 tsp	grapeseed oil
1 Tbsp	fresh lime juice
1 1/2 tsp	honey
1 1/2 tsp	paprika
1/8 tsp	salt
2 4 ounce	salmon filets
1 Tbsp	fresh cilantro

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 grapeseed 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, salt, the green tops of the green onions and parsley. 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. grapeseed 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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