From the Chickasaw Nutrition Services I had a recipe card for Spicy Salmon with Corn Relish. I still had some salmon steaks left over from the earlier guacamole dish—and had some fresh corn from a previous grocery run. Spicy Salmon with Corn Relish sounded as though it would be a dinner entrée that was meant to be!
To prepare the salmon steaks I squeezed the fresh lemon over the salmon and sprinkled some salt-free lemon-pepper seasoning atop it (I used Mrs. Dash). Although the recipe said to roast the steaks for 10-12 minutes, I actually roasted the 1-inch-thick steaks for about 10 minutes a side to insure doneness. (As they cooked I periodically squeezed more lemon on them to keep them from drying out.)
The relish involved assembling a potpourri of fresh items—minced red onion, a red Bell pepper cut into 1/2-inch pieces, a cup of fresh corn cut off the cob, 1/4 cup minced fresh parsley, and 2 tablespoons of the fresh-squeezed lemon juice, along with honey and black and red pepper for seasoning. I served the relish atop the salmon—just as a few nights ago I had topped the fish with Chunky Guacamole and Serrano Peppers.
The fresh lemons had done it again! What a delicious dish this turned out to be—with some relish left over (although the salmon’s gone) for today’s lunch.
Spicy Salmon with Corn Relish
4 (4-ounce each) salmon steaks
salt-free lemon-pepper seasoning (I used Mrs. Dash)
1/4 cup minced red onion
1 tablespoon olive oil
1 large red Bell pepper, cut into 1/2-inch pieces
1 cup fresh corn cut from the cob
2 tablespoons lemon juice
1 tablespoon honey
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1/4 cup fresh minced parsley
Preheat oven to 400 degrees. Sprinkle salmon steaks with salt-free seasoning. Place steaks on foil-lined baking sheet that has been sprayed with cooking spray. Roast steaks in oven for 10-12 minutes (or longer depending on thickness of steak. Steaks can be turned with seasoning sprinkled on both sides). While salmon is cooking, saute´ onions in oil over medium-high heat. Add peppers; cook 1 minute. Add corn; turn heat to medium. Cook 2 minutes. Remove from heat. Add juice, honey, black pepper, red pepper, and parsley. Mix well. Serve relish atop salmon. Makes 4 servings.