Saturday, November 17, 2007

Grilled Salmon with Roasted Corn Relish

It's been a while, but I've started to find ways to manage my Paxil withdrawal symptoms, and things are slowly becoming "normal" again. Which means it's time for cooking and blogging about cooking.

Several days ago, I made Grilled Salmon with Roasted Corn Relish.

Psycling and I both really enjoyed this meal, and I made only a few modifications to the recipe. To spice things up a bit, I added a little bit of chili powder and cayenne pepper to the spice rub for the salmon. It wasn't enough to make it spicy, but it added a little extra depth to the flavor of the fish.

As for the relish, it was almost more of a salad, with a suggested serving size of 3/4 c. per person to go with the fish. It's definitely enough to serve as a side vegetable for the meal. It was good, though I thought the Anaheim peppers were a little too spicy for me (Psycling though it was just right). I think if I make this again, I will use a slightly milder pepper, maybe a poblano. However, if you you don't like spicy foods, or want to tone it down for kids, green bell peppers would also work just as well. And you can't go wrong with extra cilantro!

Finally, though the recipe could be made completely on a grill pan (as called for in the recipe), but I'm a big fan of using a real grill whenever possible. So we lit up our grill outside, and I love the added smokiness it added to both the fish and the corn. I'm thinking that next time, I'll char the peppers on the grill as well instead of using the broiler. I think the extra smokiness would be a good addition to the relish.

All-in-all, this was a very good, and fairly quick and easy weeknight meal. One I would make again (if I ever made the same meal more than once).