Grilled Salmon with Pepper-Corn Relish

Number of servings :

Prep time:

Cooking time: 10 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1/4 tsp (1 mL) plus 2 tbsp (30 mL) sugar
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) cardamom
1/4 tsp (1 mL) black pepper
4 salmon steaks (6 oz / 170 g each)
1/2 tsp (2 mL) yellow mustard seeds
1/3 cup (75 mL) distilled white vinegar
1 zucchini, cut into 1/4-inch (6 mm) dice
1 orange or red bell pepper, cut into 1/4-inch (6 mm) dice
1 cup (250 mL) corn kernels, fresh or thawed frozen

Directions

Spray grill rack with nonstick cooking spray. Preheat grill to medium. Combine 1/4 teaspoon (1 mL) of sugar, coriander, salt, cinnamon, cardamom, and black pepper in small saucepan. Measure out 1-1/4 (6 mL) teaspoons of spice mixture and rub into one side of each salmon steak. Add remaining 2 tbsp (30 mL) sugar, mustard seeds, and vinegar to spice mixture in saucepan, and bring to a boil over medium heat. Add zucchini, bell pepper, and corn, and cook until bell pepper is crisp-tender, about 4 minutes. Place salmon, spice-side down, on grill and cook, without turning, until just done, about 5 minutes. Serve salmon topped with relish. Health Hint: Don’t worry if you can’t find fresh corn; you’ll still get the same heart-healthy nutrients—such as fibre, folate, potassium, and vitamin C—in frozen corn. Yellow corn also provides the added nutritional benefit of carotenoids, which are important disease-fighting phytochemicals. Makes 4 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:802

• Type of Meal Main Courses

Type of Meal Main Courses