Grilled spice-rubbed salmon with corn salsa
2 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
=== GRILLED SALMON === | ||
2 | Salmon fillets - (6 oz ea); skin intact | |
1 | tablespoon | Ground coriander |
2 | teaspoons | Mustard seed |
½ | teaspoon | Ground cumin |
½ | teaspoon | Coarsely-ground black pepper |
1 | tablespoon | Brown sugar |
1 | pinch | Salt |
Mixed peppers for grilling; quartered | ||
=== CORN SALSA === | ||
2 | cups | Fresh or frozen corn kernels; blanched in |
Salted water 2 minutes; drained, cooled | ||
¼ | cup | Finely diced red onion |
2 | tablespoons | Olive oil |
2 | tablespoons | Fresh cilantro; chopped |
Juice of 1 lime | ||
1 | teaspoon | Jalapeo pepper; seeded, diced |
1 | teaspoon | Brown sugar |
1 | pinch | Ground cumin |
1 | pinch | Chili powder |
1 | pinch | Salt |
Directions
Grilled Spice-Rubbed Salmon: Combine spices in a small bowl. Rub mixture over fillets. Cover and refrigerate for at least 1 hour or up to 8 hours.
Heat grill to medium heat and place fish skin-side down on grill. Place peppers on grill. Cook fish 5 to 6 minutes, then carefully flip over. Cook peppers until charred, but still firm. When fish is cooked, transfer to serving plate and garnish with corn salsa and grilled peppers. Corn Salsa: Combine all ingredients in a bowl. Serves 2.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 119 Formatted for MasterCook by Nancy Berry - cwbj78a@...
Converted by MM_Buster v2.0l.
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