| 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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