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- user reviews (2)
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1
jalapeno pepper
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1
red sweet pepper, chopped
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2
fresh ears of corn, husked
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4
5 - 6 ounces skinless salmon fillets, 1/2 to 1 inch thick
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1/2
cup bottled barbecue sauce
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2
teaspoons olive oil
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Fresh marjoram or oregano (optional)
1. Thinly slice half the jalapeno pepper; seed and finely chop remaining half. In bowl, combine chopped jalapeno and sweet pepper; set aside.
2. Place corn on grill rack directly over medium heat; grill, turning occasionally, 10 to 15 minutes or until crisp-tender. Transfer corn to cutting board; cool slightly.
3. Meanwhile, rinse salmon and pat dry; sprinkle with salt and pepper. Add to grill. Grill 4 to 6 minutes or until fish flakes easily when tested with fork, turning once. Cover salmon to keep warm. Cut corn from cob. Add to chopped peppers with 1 tablespoon of the barbecue sauce, the olive oil, 1/4 teaspoon salt, and 1/4 teasoon pepper.
4. Serve salmon with corn and relish. Top with remaining barbecue sauce and fresh herbs. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 395,
- Protein (gm) 31,
- Carbohydrate (gm) 18,
- Fat, total (gm) 22,
- Cholesterol (mg) 78,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 6,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 8,
- Vitamin A (IU) 1118,
- Vitamin C (mg) 47,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 5,
- Sodium (mg) 470,
- Potassium (mg) 751,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Great Dish !!! The relish went over really big !!!
7/29/2010 06:06:57 PM Report AbuseThis was a great take on plain salmon. The whole family loved it! Very flavorful and easy! Will make again soon!!
5/31/2010 09:08:50 PM Report Abuse