Turning Up the Heat

Outdoor grilling brings out the flavors of food in a way that no other cooking technique can—especially in fish and vegetables.

Several years ago, we discovered Cooking Light’s Grilled Salmon With Roasted Corn Relish, a succulent salmon dish with a tongue-tingling mixture of roasted chile peppers and corn.

We begin by grilling chiles, peeling them and cutting them into strips. (Wear plastic gloves to protect your hands from the burning capsaicin in hot peppers.) Then we grill two shucked ears of corn until they are lightly browned and slice the kernels from the cobs. Next, we mix the chile strips and corn with diced tomatoes, cilantro, fresh lime juice, salt and pepper.

corn-1605664_1280We rub the salmon fillets with salt, pepper and cumin and grill them on an oiled grill rack. (Or you can use a foil grill pan coated with cooking spray for easy cleanup.) We grill the salmon on both sides and serve it topped with the relish.

Although it’s a bit time-consuming for hectic weeknights, this colorful entrée showcasing heart-healthy salmon is perfect for weekends.

3 responses to “Turning Up the Heat”

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