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Roasted Salmon with Corn Relish

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

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
1	green onion
1 small	shallot
1 cloves	garlic
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.

Nutrition Facts

Serving size: 4 ounces salmon with relish | Servings 2

Calories 387 | Calories from Fat 139

Amount Per Serving (% Daily Value)

Total Fat 16g (24%) | Saturated Fat 2g (12%)

Monounsaturated Fat 6g | Trans Fat 0g

Cholesterol 70 mg (23 %) | Sodium 362 mg (15 %)

Total Carbohydrates 33g (11%) | Sugars 15g

Dietary Fiber 5g (19%) | Protein 28g

Vitamin A 82% | Vitamin C 286 % | Calcium 4% | Iron 12%

Vitamin K 53 mcg  | Potassium  947 mg | Magnesium  76 mg