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Barbecued Salmon with Corn Relish

Makes: 4 servings
Start to Finish 30 mins
Barbecued Salmon with Corn Relish
Ingredients
  • 1  jalapeno chile pepper
  • 1  red sweet pepper, chopped
  • 2  ears fresh sweet corn, husked
  • 4 5 - 6  ounces  skinless salmon fillets, 1/2 to 1 inch thick
  •  Salt
  •  Ground black pepper
  • 1/2  cup  bottled barbecue sauce
  • 2  teaspoons  olive oil
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  •  Fresh marjoram or oregano (optional)
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 395,
  • Fat, total (g) 22,
  • chol. (mg) 78,
  • sat. fat (g) 5,
  • carb. (g) 18,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 2,
  • sugar (g) 8,
  • pro. (g) 31,
  • vit. A (IU) 1118,
  • vit. C (mg) 47,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 5,
  • sodium (mg) 470,
  • Potassium (mg) 751,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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