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Grilled Salmon with Roasted Corn Relish (Stage 7)

Salmon is full of Heart Healthy Omega 3, so grill this dish up in honor of Heart Health Month. Serve it over mixed greens for a delicious, spicy salad.

Serves: 4

INGREDIENTS:
  • - 4 Anaheim chiles
  • - Cooking spray
  • - 2 shucked ears corn
  • - 1 1/2 cup diced tomato
  • - 1/3 cup chopped fresh cilantro
  • - 6 tablespoons fresh lime juice
  • - 1 teaspoon salt, divided
  • - 1/2 teaspoon freshly ground black pepper, divided
  • - 1 teaspoon ground cumin
  • - 4 (6-ounce) skinless salmon fillets
  • - Optional: mixed greens (2-3 cups per person)

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 on a bed of mixed greens with relish.

Calories 350; Carbohydrates 18g; Fat 15g; Protein 35g; Recipe Yield 4 servings

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