Grilled Salmon With Corn And Pepper Relish Recipe
Ingredients
| Olive oil | 4 Teaspoon, divided | |
| 1 (6-inch) lemon rind strip | ||
| 6 (6-ounce) skinless salmon fillets | ||
| Corn kernels | 1 Cup (16 tbs) | |
| 1 cup coarsely chopped yellow bell pepper | ||
| 1 cup coarsely chopped red bell pepper | ||
| 1 cup coarsely chopped green bell pepper | ||
| Red onion | 1 Cup (16 tbs), finley chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Red wine vinegar | 3 Tablespoon | |
| Salt | 1/2 Teaspoon, divided | |
| Ground black pepper | 1/2 Teaspoon, divided | |
| Garlic | 2 Clove (5gm), minced | |
| Cooking spray | ||
Directions
1. Place 2 teaspoons oil, lemon rind, and salmon in a large zip-top plastic bag. Seal bag, and marinate in refrigerator at least 1 hour or overnight.
2. Prepare grill.
3. Combine corn and next 6 ingredients (through vinegar) in a bowl. Stir in the remaining 2 teaspoons oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic.
4. Sprinkle the salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. 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.
2. Prepare grill.
3. Combine corn and next 6 ingredients (through vinegar) in a bowl. Stir in the remaining 2 teaspoons oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic.
4. Sprinkle the salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. 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.
Chef
