Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves: 4

Ingredients

¼ tsp (1 mL) plus 2 tbsp (30 mL) sugar
1 tsp (5 mL) ground coriander
½ tsp (2 mL) salt
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) cardamom
¼ tsp (1 mL) black pepper
4 salmon steaks (6 oz / 170 g each)
½ tsp  (2 mL) yellow mustard seeds
1/3 cup (75 mL) distilled white vinegar
1 zucchini, cut into ¼-inch (6 mm) dice
1 orange or red bell pepper, cut into ¼-inch (6 mm) dice
1 cup (250 mL) corn kernels, fresh or thawed frozen

Directions

1. Spray grill rack with nonstick cooking spray. Preheat grill to medium. Combine ¼ teaspoon (1 mL) of sugar, coriander, salt, cinnamon, cardamom and black pepper in small saucepan. Measure out 1¼ (6 mL) teaspoons of spice mixture and rub into one side of each salmon steak.
2. 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.
3. Serve salmon topped with relish.

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