Grilled Salmon with Roasted Corn Relish

Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Source: Cynthia Nims, Cooking Light, June 2007
 * Yield 4 servings

Ingredients

 * 4 Anaheim chiles
 * cooking spray
 * 2 shucked ears corn
 * 1 cup diced tomato
 * ¼ cup chopped fresh cilantro
 * 6 tbsp fresh lime juice
 * 1 tsp salt, divided
 * ½ tsp freshly ground black pepper, divided
 * 1 tsp ground cumin
 * 4 (6-oz) skinless salmon fillets

Directions

 * 1) Prepare grill.
 * 2) Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened.
 * 3) Place chiles in a heavy-duty zip-top plastic bag; seal.
 * 4) Let stand 5 minutes.
 * 5) Peel chiles; cut in half lengthwise.
 * 6) Discard seeds and membranes.
 * 7) Cut chiles into ¼-inch strips.
 * 8) Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally.
 * 9) Cool slightly.
 * 10) Cut kernels from cobs.
 * 11) Combine chiles, corn, tomato, cilantro, and juice; toss gently.
 * 12) Add ½ teaspoon salt and ¼ teaspoon black pepper.
 * 13) Combine remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, and cumin, stirring well.
 * 14) Rub spice mixture evenly over both sides of salmon.
 * 15) 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.
 * 16) Serve with relish.

Nutritional information
Per serving (1 fillet and ¾ cup relish):
 * 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