Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Anaheim chiles
- cooking spray
- 2 shucked ears corn
- 1 cup diced tomato
- ¼ cup chopped fresh cilantro
- 6 tbsp fresh lime juice
- 1 tsp salt, divided
- ½ tsp freshly ground black pepper, divided
- 1 tsp ground cumin
- 4 (6-oz) skinless salmon fillets
Directions
Prepare grill.
Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened.
Place chiles in a heavy-duty zip-top plastic bag; seal.
Let stand 5 minutes.
Peel chiles; cut in half lengthwise.
Discard seeds and membranes.
Cut chiles into ¼-inch strips.
Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally.
Cool slightly.
Cut kernels from cobs.
Combine chiles, corn, tomato, cilantro, and juice; toss gently.
Add ½ teaspoon salt and ¼ teaspoon black pepper.
Combine remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, and cumin, stirring well.
Rub spice mixture evenly over both sides of salmon.
Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Serve with relish.