Grilled Salmon with White Corn Salsa

From Cooking Light Magazine, October 1995, adapted by them from “From the Earth to the Table” by Josh Ash & Sid Goldstein, 1995.

Yield:  6 servings (serving size: 1 fillet and 1/4 cup salsa)

2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons grated lemon rind
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 (6-ounce) salmon fillets (1/2 inch thick)
Vegetable cooking spray
White-Corn Salsa
Baby carrots (optional)
Baby beets (optional)
Fresh thyme (optional)

Combine first 5 ingredients in a large zip-top heavy-duty plastic bag. Add fillets; seal bag, and marinate in refrigerator 1 hour.

Prepare grill. Place fillets on grill rack coated with cooking spray, and grill 6 minutes on each side or until fish flakes easily when tested with a fork. Spoon White Corn Salsa over fillets, and garnish with carrots, beets, and thyme, if desired.

CALORIES 387 (47% from fat); FAT 20g (sat 3.3g,mono 10.5g,poly 3.9g); IRON 1.3mg; CHOLESTEROL 116mg; CALCIUM 21mg; CARBOHYDRATE 12.6g; SODIUM 405mg; PROTEIN 38.2g; FIBER 2.1g


White Corn Salsa

Serve leftover salsa with chicken or beef, or mix it in with pasta.

Yield:  2 cups (serving size: 1/4 cup)

2 cups fresh white corn kernels (3 ears)
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Vegetable cooking spray
1/3 cup diced red bell pepper
1/3 cup diced red onion
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh basil
1 tablespoon sherry vinegar
1 teaspoon minced seeded serrano chile
1 teaspoon lemon juice
1 teaspoon honey

Combine first 4 ingredients in a bowl; stir well. Place corn mixture on a baking sheet coated with cooking spray, spreading evenly. Bake at 425° for 15 minutes or until lightly browned; let cool.

Combine roasted corn and remaining ingredients in a bowl; stir well. Cover and chill.
CALORIES 59 (35% from fat); FAT 2.3g (sat 0.3g,mono 1.4g,poly 0.4g); IRON 0.4mg; CHOLESTEROL 0.0mg; CALCIUM 7mg; CARBOHYDRATE 9.3g; SODIUM 91mg; PROTEIN 1.5g; FIBER 1.5g

Published in: on January 17, 2011 at 11:25 am  Leave a Comment  

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