EVERYDAY EASY
food
barbecued salmon
with corn relish
START TO FINISH 30 minutes
BUDGET $3.12 per serving
auick fire
Five fresh, economical dishes satisfy
hunger and fuel summertime fun.
by MADISON MAYBERRY photos ANDY LYONS recipes and food styling JILL LUST
BARBECUED SALMON WITH CORN RELISH
1
jalapeno pepper
1
red sweet pepper, chopped
2
fresh ears of corn, husked
4
5- to 6-oz. skinless salmon fillets, V2 to 1 inch thick
1
/2
cup bottled barbecue sauce
2
tsp. olive oil
Fresh marjoram or oregano (optional)
1
.
Thinly slice half the jalapeno pepper; seed and finely chop remaining
half. In bowl, combine chopped j alapeno and sweet pepper; set aside.
2
.
Place corn on grill rack directly over medium heat; grill, turning occasionally,
10 to 15 minutes or until crisp-tender. Transfer corn to cutting board; cool slightly.
3
.
Meanwhile, rinse salmon and pat dry; sprinkle with
salt
and
pepper.
Add
to grill. Grill 4 to
6
minutes or until fish flakes easily when tested with fork,
turning once. Cover salmon to keep warm. Cut corn from cob. Add to
chopped peppers with
1 Tbsp.
of the barbecue sauce, the olive oil, 1
2
3
4
/4
tsp.
salt
and V
4
tsp.
pepper.
4
.
Serve salmon with corn and relish. Top with
remaining
barbecue sauce
and fresh herbs.
SERVES 4.
EACH SERVING
395 cal, 22 gfat, 78 mgchol, 470 m g sodium, 18gcarbo, 2 gfiber, 31 gpro.
BETTER HOMES AND GARDENS
JUNE 2010
179
