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Barbecued Salmon with Corn Relish

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Barbecued Salmon with Corn Relish

Ingredients

Directions

  1. Thinly slice half the jalapeno pepper; seed and finely chop remaining half. In a medium bowl combine chopped jalapeno pepper and sweet pepper; set aside.
  2. Place corn on the rack of an uncovered grill directly over medium heat. Grill, turning occasionally, for 10 to 15 minutes or until crisp-tender. Transfer corn to a cutting board; cool slightly.
  3. Meanwhile, rinse salmon and pat dry; sprinkle with salt and black pepper. Add to grill. Grill 4 to 6 minutes or until fish flakes easily when tested with a fork, turning once. Cover salmon to keep warm. Cut corn from cob. Add to chopped peppers with 1 tablespoon of the barbecue sauce, the oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Serve salmon with corn relish. Top with remaining barbecue sauce and, if desired, fresh herbs.

Nutrition Facts (Barbecued Salmon with Corn Relish)

    Per serving:
  • 395 kcal cal.,
  • 22 g fat
  • (5 g sat. fat,
  • 6 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 78 mg chol.,
  • 470 mg sodium,
  • 18 g carb.,
  • 2 g fiber,
  • 8 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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