| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Garden1 |
2 |
servings |
INGREDIENTS
|
|
=== GRILLED SALMON === |
| 2 |
|
Salmon fillets – (6 oz ea); skin intact |
| 1 |
tb |
Ground coriander |
| 2 |
ts |
Mustard seed |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Coarsely-ground black pepper |
| 1 |
tb |
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 |
tb |
Olive oil |
| 2 |
tb |
Fresh cilantro; chopped |
|
|
Juice of 1 lime |
| 1 |
ts |
Jalapeo pepper; seeded, diced |
| 1 |
ts |
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
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