Ingredients: |
Ingredients: 2 tbs. plus 2 tsp. coriander seeds
Relish:
4 red bell peppers
4 tbs. extra virgin olive oil
4 c. fresh corn kernels (from about 4 ears)
4 green onions, thinly sliced
3 garlic cloves, minced
2 tbs. chopped fresh thyme
1/4 c. dry white wine
2 tbs. fresh lemon juice
1 tbs. honey
1/4 c. chopped fresh Italian parsley
Salmon:
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
2 tbs. honey
2 tbs. paprika
2 tsp. salt
10 5 - 6 oz skinless salmon fillets
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Directions: |
Directions:Toast coriander seeds in small skillet until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush.
Relish:
Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag for about 10 minutes. Peel and seed peppers, cut into 1/2 inch pieces. Set aside.
Heat 2 tbs. oil in heavy skillet over medium heat. Add corn and green onions and saute until corn begin to brown in spots, about 5 minutes. Add garlic and thyme; saute 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey and remaining 2 tbs. olive oil. Add 1 1/2 tsp. crushed coriander seeds. Relish can be made 8 hours ahead. Cover and refrigerate. Warm over medium heat. Stir parsley into relish.
Salmon:
Preheat oven to 400'. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes. Spoon relish over salmon and serve. |
This recipe for Roasted Salmon with Red Pepper and Corn Relish is from