Ingredients:
• 1/4 tsp (1 ml) sugar plus
• 2 tbsp (25 ml) sugar
• 1 tsp (5 ml) ground coriander
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) cinnamon
• 1/4 tsp (1 ml) cardamom
• 1/4 tsp (1 ml) black pepper
• 4 salmon steaks (6 ounces each)
• 1/2 tsp (2 ml) yellow mustard seeds
• 1/3 cup (75 ml) distilled white vinegar
• 1 zucchini, cut into 1/4-in. (0.5-cm) dice
• 1 orange or red bell pepper, seeded and cut into 1/4-in. (0.5-cm) dice
• 1 cup (250 ml) corn kernels, fresh or thawed frozen
Method:
1. Spray grill rack with nonstick cooking spray. Preheat grill to medium. Combine 1/4 tsp (1 ml) of sugar, coriander, salt, cinnamon, cardamom, and black pepper in small pot. Measure out 1 1/4 tsp (6 ml) of spice mixture and rub into one side of each salmon steak.
2. Add remaining 2 tbsp (25 ml) sugar, mustard seeds, and vinegar to spice mixture in pot, and bring to a boil over medium heat. Add zucchini, bell pepper, and corn, and cook until bell pepper is crisp-tender, about 4 minutes.
3. Place salmon, spice-side down, on grill and cook, without turning, until just done, about 5 minutes. Serve salmon topped with relish.
Serves 4
– For nutritional information on this and other great recipes, go to www.rd.ca
