Description Edit

Contributed by Healthy Recipes for diabetic Friends Y-Group

  • Source: Cynthia Nims, Cooking Light, June 2007
  • Yield 4 servings

Ingredients Edit

Directions Edit

  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 Edit

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
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