Summer’s almost over…but until we can’t anymore, let’s put something on the grill.
You know I’m no fish fan, but I still like to find recipes for you guys
Grilled Salmon with Corn Relish
4 Anaheim chiles
Cooking spray
2 shucked ears of 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
Directions:
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-loc 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.
You can get about 100 recipes here with the TBT Summer Grillin’ Guide https://trainingbytye.com/grillingguide <<
