RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1322
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| Recipe Name: |
Roasted Salmon with Red Pepper and Corn Relish |
| Source: |
, June 2002 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.46
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Roasting is probably the easiest way to prepare salmon for a crowd; it requires minimal attention and ensures an effortlessly elegant presentation. What to drink: More Champagne or a fruity red, such as a young Rioja or a Sangiovese.
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Ingredients:
4 Cups corn, fresh, yellow
0.25 Cup parsley, flat-leaf chopped
10 6-ozs salmon fillet, skinless, farmed 1 3/4-inch thick
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Directions:
Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.
For relish:
Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; sauté 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, 2 tablespoons lemon juice, 1 tablespoon honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.) Stir parsley into relish. Season to taste with salt and pepper.
For salmon:
Preheat oven to 400 degrees. Line large baking sheet with foil. Mix 1/4 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 2 tablespoons honey, paprika and salt and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes. Transfer to platter. Spoon relish over salmon and serve. |
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| Nutrition per Serving: |
| Calories: |
644 |
Total Carbs: |
55.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
102.0 |
Fat: |
23.9 |
Protein: |
43.36 |
| Fiber: |
4.83 |
Sodium: |
497.80 |
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