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Ingredients
| jalapeno peppers: 1 whole pepper |
| red sweet peppers: 1 whole pepper |
| Corn Flakes: 2 oz |
| pink salmon: 4 fillets |
| barbecue sauce: 1/2 cup |
| olive oil: 2 tsp |
Barbecued salmon with corn relish
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Thinly slice half the jalapeño pepper; seed and finely chop remaining half. In bowl, combine chopped jalapeño 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 Tbsp. of the barbecue sauce, the olive oil, 1/4 tsp. salt and 1/4 tsp. pepper.
4. Serve salmon with corn and relish. Top with remaining barbecue sauce and fresh herbs. Makes 4 servings.