-
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.
