4 Anaheim chiles
2 shucked ears corn
1 cup diced tomato
1/4 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
© Cooking Light Magazine
1. Prepare Grill
2. Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side until blackened. Place chiles in a heavy-duty zip-top plastic bag and seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4 inch strips.
3. Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.
4. Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 tsp. salt and 1/4 tsp. pepper.
5. Combine remaining 1/2 tsp. salt and remaining 1/4 tsp. 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 with relish.
Servings: 4 (1 fillet and 3/4 cup relish)
Nutritional Value per Serving: Calories 304, Fat 11.3g (sat 2.6g, mono 4.8g, poly 2.9g), Protein 33.9g, Carbs 18.1g, Fiber 2.7g, Chol 80mg, Iron 1.7mg, Sodium 671mg, Calc 39mg