1 jalapeno chile pepper
1 red sweet pepper, chopped
2 ears fresh sweet corn, husked
4 5 - 6 ounces skinless salmon fillets, 1/2 to 1 inch thick
Ground black pepper
1/2 cup bottled barbecue sauce
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Fresh marjoram or oregano (optional)
Thinly slice half the jalapeno pepper; seed and finely chop remaining half. In a medium bowl combine chopped jalapeno pepper and sweet pepper; set aside.
Place corn on the rack of an uncovered grill directly over medium heat. Grill, turning occasionally, for 10 to 15 minutes or until crisp-tender. Transfer corn to a cutting board; cool slightly.
Meanwhile, rinse salmon and pat dry; sprinkle with salt and black pepper. Add to grill. Grill 4 to 6 minutes or until fish flakes easily when tested with a fork, turning once. Cover salmon to keep warm. Cut corn from cob. Add to chopped peppers with 1 tablespoon of the barbecue sauce, the oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Serve salmon with corn relish. Top with remaining barbecue sauce and, if desired, fresh herbs.
Per Serving: cal. (kcal) 395, Fat, total (g) 22, chol. (mg) 78, sat. fat (g) 5, carb. (g) 18, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 6, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 8, pro. (g) 31, vit. A (IU) 1117.58, vit. C (mg) 47.24, Thiamin (mg) 0.4, Riboflavin (mg) 0.29, Niacin (mg) 13.23, Pyridoxine (Vit. B6) (mg) 1.06, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 4.64, sodium (mg) 470, Potassium (mg) 751, calcium (mg) 20.19, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet