Best Roasted Salmon With Red Pepper And Corn Relish Recipes

RED CHILE RUBBED SALMON WITH TOASTED CORN VINAIGRETTE

Red Chile Rubbed Salmon with Toasted Corn Vinaigrette image

Provided by Bobby Flay

Time 28m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup ancho chile powder
2 teaspoons cumin
2 tablespoons brown sugar
1 teaspoon cinnamon
Olive oil
4 salmon steaks, about 6 ounces each
Salt and pepper
2 ears corn, husk removed
1/4 cup fresh lime juice
1 jalapeno, grilled, seeded and chopped
1 tablespoon honey
1/4 cup olive oil
Salt and freshly ground pepper
2 green onion, finely sliced (white and 2 inches of the green)
3 tablespoons chopped cilantro

Steps:

Red Chile Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness.
Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.

ROASTED SALMON WITH WALNUT-PEPPER RELISH

Roasted Salmon With Walnut-Pepper Relish image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/2 cup walnuts
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons diced roasted red pepper
1 tablespoon walnut oil
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
1 teaspoon grated lemon zest
1 2-to-3-pound piece wild salmon (about 1 1/2 inches thick)

Steps:

Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

Nutrition Facts : Calories 446 calorie, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 207 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 46 grams, Sugar 1 grams