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Saturday, July 22 2017

For a gift meal, top grilled salmon with barbecue sauce and serve with grilled corn, jalapeno peppers, and sweet peppers.


1 - jalapeno chile pepper
1 - red sweet pepper, chopped
2 - ears fresh sweet corn, husked
4 - 5 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.
Nutrition Facts (Barbecued Salmon with Corn Relish)

Per serving: 395 kcal cal., 22 g fat (5 g sat. fat, 6 g polyunsaturated fat, 7 g monounsatured fat), 78 mg chol., 470 mg sodium, 18 g carb., 2 g fiber, 8 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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