Grilled Salmon with Roasted Corn Salad
Uncooked yellow corn
3 cup(s), fresh kernels (or two 10-ounce packages frozen corn, thawed and drained)
Uncooked bell pepper(s)
1 cup(s), red, seeded and finely chopped
4 medium, thinly sliced
½ cup(s), chopped
1 small, seeded, deveined and minced (wear gloves to prevent irritation)
3 Tbsp, cider
1 tsp, Dijon
Uncooked Atlantic salmon fillet(s)
1¼ pound(s), or other variety, four 5-ounce fillets
- Preheat the oven to 425°F. Spray a baking sheet with nonstick spray. Spread the corn on the baking sheet. Roast, stirring occasionally, until lightly browned, about 20 minutes; cool completely.
- Meanwhile, combine the bell pepper, scallions, cilantro, jalapeño pepper, vinegar, honey, 2 teaspoons of the oil, the mustard and 1/4 teaspoon of the salt in a large bowl. Stir in the corn. Cover and chill until ready to serve.
- Rub the salmon steaks with the remaining 1 teaspoon oil and remaining 1/2 teaspoon salt. Heat a nonstick ridged grill pan or skillet over medium-high heat. Cook the salmon until browned on the outside and just opaque in the center, about 4 minutes on each side.
- Reprinted from the Weight Watchers Simply Delicious Winning Points Cookbook© 2002 by Weight Watchers International, Inc. POINTS value may vary from original recipe.