Roasted Salmon with Corn & Red Pepper Relish



4 red bell peppers

4 Tbsp. olive oil

4 c.  fresh corn kernels

4 green onions, thinly sliced

3 garlic cloves, minced

2 Tbsp. chopped fresh thyme

1/4 c. dry white wine

2 Tbsp. fresh lemon juice

1 Tbsp. honey

1/4 tsp. ground coriander

1/4 c. chopped fresh Italian  parsley


1/4 c.  olive oil

1/4 c.  fresh lemon juice

2 Tbsp. honey

2 Tbsp. paprika

2 tsp. salt

1/4 tsp. ground coriander

6 – 8  5- to 6-ounce skinless salmon fillets


For relish:

Char bell  peppers under broiler until blackened on all sides. Enclose in  paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set  aside.

Heat 2 Tbsp. oil in  large skillet over medium-high heat. Add corn and green onions and sauté  until corn begins to brown in spots, about 5 minutes. Add garlic and thyme;  sauté 2 minutes. Add wine and stir until wine evaporates, about 1 minute.  Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2  tablespoons olive oil. Add  1/2 tsp. crushed coriander.  Stir parsley into relish. Season to taste with salt and  pepper.

For salmon:

Preheat  oven to 400°F. Line large baking sheet with foil. Mix olive oil, honey, lemon juice, salt, paprika & coriander in medium bowl. Brush salmon all over with  mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center,  about 10 minutes. Transfer to platter. Spoon relish over salmon and serve.

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