The Easiest Salmon and Roasted Corn Relish Recipe

July 11, 2018

 I don't really follow diets. I'm more of a everything in moderation guy. This recipe is not exactly Paleo or Keto friendly (I address a substitute below), but it will provide you some healthy fat and protein with lower carbs. And the kicker? It should only take you less than 30 minutes to cook. I took some shortcuts to reduce preparation time. As my first post, I'm new to this game, but I imagine I'll get better as time goes on and maybe even tell you an entertaining story about this dish. Truth is, I picked this to be my first post because it was the easiest recipe I had at the time. I'll have you know that my pic is totally unedited too, hence why you can see my 4 year old daughter's foot in my sandal in the background. Bet you didn't even notice! Please let me know how it turns out! Remember, recipes are more guidelines than absolutes so make sure you always taste as you cook and adjust accordingly. Happy cooking!

 

 

2 servings

 

Ingredients: 

 

For the relish:

2 tablespoons of olive oil (divided)

1 1/2 cups fresh corn kernels (from about 2 ears)

2 green onion stalks, thinly sliced

1/2 red bell pepper, chopped (about 1/2 cup)

1/4 cup minced red onion

1/4 cup chopped cilantro

1 1/2 teaspoons honey

2 tablespoons fresh lime juice (from about 1 lime)

2 tablespoons of tequila

Salt and pepper to taste​

 

For the salmon:

2 sockeye salmon filets (4 oz a piece)

2 tablespoons of chili powder 

1 tablespoon of cumin

1 teaspoon of paprika

1 teaspoon salt

Directions:

  1. For the relish: Cut the corn off the cob lengthwise and set aside in a bowl.

  2. Heat 1 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes.  Add tequila and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, red onion, lime juice, honey, and remaining 1 tablespoons olive oil. Relish can be made 8 hours ahead. Cover and refrigerate. Stir cilantro into relish before serving and season to taste with salt and pepper. 

  3. For the salmon: Preheat oven to 400°F. Line large baking sheet with foil. You may spray with cooking spray to prevent sticking. Mix spices in a small bowl. Season salmon generously with dry rub. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10-12 minutes or when internal temperature reaches 145 degrees. Transfer to platter. Spoon relish over salmon and serve with lime wedges. 

 

-Some recipe notes: If you want to add more flavor, roast the corn on the grill for about 20 minutes, turning every few minutes. Also, roasting the red peppers will add more depth to this relish. Trader Joe's sells roasted corn in the frozen section if you're in a pinch and want to save time. I like to use sockeye salmon for this dish. It is a bit more dense and less fishy than atlantic or king salmon and also has more protein! If you want to make this keto or paleo friendly just substitute radish or jicama for the corn. 

Nutrition facts:

Calories per serving- 427

Protein- 35g

Carbs- 22g

Fat- 22g

Fiber- 2.8g

Sugars- 8.5g

Cholesterol- 0mg

 

 

 

 

 

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