Grilled Salmon With Corn And Pepper Relish
|Olive oil||4 Teaspoon, divided|
|Lemon rind strip||6 Inch (1 Piece)|
|Skinless salmon fillets||36 Ounce (6 Pieces, 6 Ounce Each)|
|Fresh corn kernels||1 Cup (16 tbs) (About 2 Ears)|
|Chopped yellow bell pepper||1 Cup (16 tbs)|
|Chopped red bell pepper||1 Cup (16 tbs)|
|Coarsely chopped green bell pepper||1 Cup (16 tbs)|
|Finely chopped red onion||1 Cup (16 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Red wine vinegar||3 Tablespoon|
|Salt||1⁄2 Teaspoon, divided|
|Freshly ground black pepper||1⁄2 Teaspoon, divided|
|Garlic||2 Clove (10 gm), minced|
1. Place 2 teaspoons oil, lemon rind, and salmon in a large zip-top plastic bag. Seal bag, and marinate in refrigerator at least 1 hour or overnight.
2. Prepare grill.
3. Combine corn and next 6 ingredients (through vinegar) in a bowl. Stir in the remaining 2 teaspoons oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic.
4. Sprinkle the salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Place salmon on grill rack coated with cooking spray, grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.