| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Garden1 | 2 | Servings | |
INGREDIENTS
| === GRILLED SALMON === | ||
| 2 | Salmon fillets -, 6 oz ea | |
| skin intact | ||
| 1 | T | Ground coriander |
| 2 | t | Mustard seed |
| 1/2 | t | Ground cumin |
| 1/2 | t | Coarsely-ground black pepper |
| 1 | T | Brown sugar |
| 1 | pn | Salt |
| Mixed peppers for grilling | ||
| quartered | ||
| === CORN SALSA === | ||
| 2 | c | Fresh or frozen corn |
| kernels blanched in | ||
| Salted water 2 minutes | ||
| drained cooled | ||
| 1/4 | c | Finely diced red onion |
| 2 | T | Olive oil |
| 2 | T | Fresh cilantro, chopped |
| Juice of 1 lime | ||
| 1 | t | Jalapeo pepper, seeded |
| diced | ||
| 1 | t | Brown sugar |
| 1 | pn | Ground cumin |
| 1 | pn | Chili powder |
| 1 | pn | Salt |
INSTRUCTIONS
Grilled Spice-Rubbed Salmon: Combine spices in a small bowl. Rub mixture over fillets. Cover and refrigerate for at least 1 hour or up to 8 hours. Heat grill to medium heat and place fish skin-side down on grill. Place peppers on grill. Cook fish 5 to 6 minutes, then carefully flip over. Cook peppers until charred, but still firm. When fish is cooked, transfer to serving plate and garnish with corn salsa and grilled peppers. Corn Salsa: Combine all ingredients in a bowl. Serves 2. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 119 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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