Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users. Here is the Coumadin Safe Roasted Salmon and Corn Relish recipe.

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.

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...

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!


Roasted Salmon and Corn Relish

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.

Roasted Salmon and Corn Relish recipe from Dr. Gourmet



  • 1 large red bell pepper
  • 1 tsp. olive oil
  • 2 cups (~ 2 ears) corn kernels
  • 2 large green onion (thinly sliced crosswise)
  • 1 large shallot (minced)
  • 2 clove garlic (minced)
  • 1 tsp. dried thyme leaves
  • 4 Tbsp. dry white wine
  • 2 tsp. lime zest
  • 1 lime (juiced)
  • 2 tsp. honey
  • 2 Tbsp. fresh cilantro (coarsely chopped)
  • 1/4 tsp salt


  • 1 tsp. olive oil
  • 1/2 lime (juiced)
  • 1 tsp. honey
  • 1/2 tsp. paprika or smoked paprika
  • 1/8 tsp. salt


  • 2 - 4 ounce salmon filets (skinned)

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.

Nutrition Facts

Serving size: 4 ounces salmon with relish

Servings: 2

Amount Per Serving

Calories 430 Calories from Fat 108
  % Daily Value
Total Fat 12g 15%
  Saturated Fat 2g 10%
  Monounsaturated Fat 4.5g
  Trans Fat 0g
Cholesterol 60mg 21%
Sodium 530mg 23%
Total Carbohydrates 52g 19%
    Dietary Fiber 7g 23%
    Sugars 25g
Protein 30g
Vitamin A 21% Vitamin C 151%
Calcium 6% Iron 20%
Vitamin K 70mcg Potassium 1400mg