This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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!
Servings: 2 | Serving size: 1 - 4 ounce salmon filet and relish
Cooking Time: 30 Minutes
This 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.
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 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.
Serving size: 4 ounces salmon with relish
|Calories 450||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||18%|
|Saturated Fat 2.5g||11%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 52g||19%|
|Dietary Fiber 7g||23%|
|Vitamin A 20%||Vitamin C 151%|
|Calcium 6%||Iron 20%|
|Vitamin K 70mcg||Potassium 1400mg|