Grilled Salmon with Roasted Corn Relish

Grilled Salmon W Roasted Corn Relish - 18.1g Carbs, 2.7g Fiber

From: Cynthia Nims, Cooking Light, JUNE 2007

4 Anaheim chiles Cooking spray 2 shucked ears corn 1 cup diced tomato 1/4 cup chopped fresh cilantro 6 Tbsp fresh lime juice 1 tsp salt, divided 1/2 tsp freshly ground black pepper, divided 1 tsp ground cumin 4 (6-oz) skinless salmon fillets

Prepare grill.

Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.

Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.

Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon 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.

Serving size: 1 fillet and 3/4 cup relish Yield 4 servings Nutrition per Serving: 304 Calories, 33% from fat, 11.3g Fat, 2.6g Sat, 4.8g Mono, 2.9g Poly, 33.9g Protein, 80mg Cholesterol, 39mg Calcium, 6 71mg Sodium, 18.1g Carbs, 2.7g Fiber, 1.7mg Iron

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