Grilled Salmon with Roasted Corn Salad
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Roasting corn brings its flavour to a deliciously intense, sweet level.
Ingredients
Uncooked sweet yellow corn
3 cup(s), fresh kernels (or two 10-ounce packages frozen corn, thawed and drained)
Bell pepper
1 cup(s), red, seeded and finely chopped
Uncooked scallions
4 medium, thinly sliced
Cilantro
½ cup(s), chopped
Jalapeño pepper
1 small, seeded, deveined and minced (wear gloves to prevent irritation)
Vinegar
3 tbsp(s), cider
Honey
1 tbsp(s)
Olive oil
1 tsp(s)
Mustard
1 tsp(s), Dijon
Table salt
¾ tsp(s)
Uncooked wild Atlantic salmon fillet
1¼ pound(s), or other variety, four 5-ounce fillets
Instructions
1
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.
2
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.
3
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.
4
Reprinted from the Weight Watchers Simply Delicious Winning Points Cookbook© 2002 by Weight Watchers International, Inc. POINTS value may vary from original recipe.
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