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Grilled Salmon with Corn and Tomato Relish

February 20, 2015 by Dawna Stone

Grilled Salmon with Corn and Tomato Relish
Servings
2
Servings
2
Grilled Salmon with Corn and Tomato Relish
Servings
2
Servings
2
Ingredients
  • 1/2cup fresh or frozen corn kernels
  • 4-6 cherry tomatoesquartered
  • 1/2 mangopeeled and chopped
  • 2 green onionschopped
  • 1tablespoon extra virgin olive oil
  • 2teaspoons balsamic vinegar
  • sea saltto taste
  • 2tablespoons tamari
  • 1tablespoon honey
  • 26-ounce salmon fillets
  • 2cups spinachstems removed
Servings:
Instructions
  1. To make the relish: In a medium saucepan, bring water to a boil. Simmer the corn for 3-4 minutes or until tender. Let cool slightly and remove the kernels. In a small bowl, combine the corn, tomatoes, mango, green onion, olive oil, balsamic and sea salt. Mix and set aside.
  2. To make the marinade: In a small bowl whisk together tamari (or gluten-free soy sauce) and honey. Set aside.
  3. To make the fish: Pre-heat the grill on medium heat/flame. (If you don’t have a grill or it’s too cold to barbecue, simply use a grill pan). Lightly brush the marinade on both sides of the fish. Cook the fish for 5 to 7 minutes on each side or until it flakes easily. Remember, the thickness of the fish will determine the cooking time.
  4. While the fish is cooking, steam 2 cups spinach.
  5. Divide the spinach onto two plates. Place the salmon on the spinach and top with the relish.
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Filed Under: Dairy-Free, Fish, Gluten-Free, Main Meals, Recipes, Sugar-Free, Wheat-Free

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