roasted salmon with red pepper and corn relish
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Roasting is probably the easiest way to prepare salmon for a crowd; it requires minimal attention and ensures an effortlessly elegant presentation. From Bon Appetit, June 2002.
yield
10 serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For roasted salmon with red pepper and corn relish
- RELISH:
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4red bell peppers
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4extra virgin olive oil
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4 cfresh corn kernels (from about 4 ears)
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4green onions, thinly sliced
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3garlic cloves, minced
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2 Tbspchopped fresh thyme
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1/4 cdry white wine
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2 Tbspfresh lemon juice
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1 Tbsphoney
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1/4 cchopped fresh italian parsley
- SALMON:
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1/4 cextra virgin olive oil
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1/4 cfresh lemon juice
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2 Tbsphoney
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2 Tbsppaprika
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2 tspsalt
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10skinless salmon fillets (each 5- to 6-ounces, about 1 3/4-inches thick)
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2 Tbspcoriander seeds
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2 tspcoriander seeds
How To Make roasted salmon with red pepper and corn relish
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1Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.
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2For relish: Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.
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3Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and saute until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; saute 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.)
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4Stir parsley into relish. Season to taste with salt and pepper.
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5For salmon: Preheat oven to 400°F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes.
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6Transfer to platter. Spoon relish over salmon and serve.
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