Grilled Salmon with Roasted Corn Relish - 18.1g Carbs, 2.7g Fiber
From: Cooking Light June 2007
Grilled chiles and corn give the relish a wonderfully smoky flavor that pairs perfectly with grilled salmon seasoned with just salt, pepper, and cumin. Serve with a mixed green salad to round out the meal.
Servings: 4
Serving size: 1 fillet and 3/4 cup relish
4 Anaheim chiles
Cooking spray
2 shucked ears corn
1 cup diced tomato
1/4 cup chopped fresh cilantro
6 Tbsp fresh lime juice
1 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 tsp ground cumin
4 (6-oz) skinless salmon fillets
Prepare grill.
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.
Servings: 4
Serving size: 1 fillet and 3/4 cup relish
Nutrition per Serving: 304 Calories, 335 Calories From Fat, 11.3g Fat, 2.6g Sat Fat, 4.8g Mono Fat, 2.9g Poly Fat, 80mg Cholesterol, 18.1g Total Carbs, 2.7g Dietary Fiber, 33.9g Protein, 1.7mg Iron, 671mg Sodium, 39mg Calcium
Posted by: chefgloria1030@yahoo.com
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