Roasted Salmon With Red Pepper And Corn Relish

Recipe Ingredients

2 tablespoons	30ml	Coriander seeds - plus
2 teaspoons	10ml	Coriander seeds
		Relish
4		Red bell peppers
4 tablespoons	60ml	Extra-virgin olive oil
4 cups	250g / 8.8oz	Fresh corn kernels
		= (from about 4 ears)
4		Green onions - thinly sliced
3		Garlic cloves - minced
2 tablespoons	30ml	Chopped fresh thyme
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Honey
1/4 cup	36g / 1.3oz	Chopped fresh Italian parsley
		Salmon
1/4 cup	59ml	Extra-virgin olive oil
1/4 cup	59ml	Fresh lemon juice
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Paprika
2 teaspoons	10ml	Salt
10		Skinless salmon fillets - (5 to 6 oz ea)
		= (abt 1 3/4" thick each)

Recipe Instructions

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 saute until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; saute 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, 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 first 5 ingredients 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.

This recipe yields 10 servings.

What to drink: More Champagne or a fruity red, such as a young Rioja or a Sangiovese.

Source:
Bon Appetit, June 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.