Roasted Salmon with Red Pepper and Corn Relish

Name: Roasted Salmon with Red Pepper and Corn Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plus 2 teaspoons coriander seeds; 4 red bell peppers; 4 tablespoons extra-virgin olive oil; 4 cups fresh corn kernels (from about 4 ears); 4 green onions, thinly sliced; 3 garlic cloves, minced; 2 tablespoons chopped fresh thyme; 1/4 cup dry white wine; 2 tablespoons fresh lemon juice; 1 tablespoon honey; 1/4 cup chopped fresh Italian parsley; 1/4 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 2 tablespoons honey; 2 tablespoons paprika; 2 teaspoons salt; 10 5- to 6-ounce skinless salmon fillets (each about 1 3/4 inches thick)

Servings: persons

2 tablespoons plus 2 teaspoons coriander seeds
4 red bell peppers
4 tablespoons extra-virgin olive oil
4 cups fresh corn kernels (from about 4 ears)
4 green onions, thinly sliced
3 garlic cloves, minced
2 tablespoons chopped fresh thyme
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon honey
1/4 cup chopped fresh Italian parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 tablespoons paprika
2 teaspoons salt
10 5- to 6-ounce skinless salmon fillets (each about 1 3/4 inches thick)

1
Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes.
2
Cool slightly.
3
Crush in mortar with pestle.
4
Char bell peppers over gas flame or under broiler until blackened on all sides.
5
Enclose in paper bag 10 minutes.
6
Peel and seed peppers; cut into 1/2-inch pieces.
7
Set aside.
8
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
9
Add corn and green onions and saute until corn begins to brown in spots, about 5 minutes.
10
Add garlic and thyme; saute 2 minutes.
11
Add wine and stir until liquid evaporates, about 1 minute.
12
Remove from heat.
13
Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil.
14
Add 1 1/2 teaspoons crushed coriander seeds.
15
(Relish can be made 8 hours ahead.
16
Cover and refrigerate.
17
Stir over medium heat until heated through before serving.)
18
Stir parsley into relish.
19
Season to taste with salt and pepper.
20
Preheat oven to 400F.
21
Line large baking sheet with foil.
22
Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl.
23
Brush salmon all over with mixture.
24
Transfer to prepared baking sheet.
25
Roast salmon until opaque in center, about 10 minutes.
26
Transfer to platter.
27
Spoon relish over salmon and serve.

1249

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons plus 2 teaspoons coriander seeds, 4 red bell peppers, 4 tablespoons extra-virgin olive oil, 4 cups fresh corn kernels (from about 4 ears), and more.

Yes, Roasted Salmon with Red Pepper and Corn Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!