Recipes Ingredients Seafood Recipes Salmon Recipes Barbecued Salmon with Roasted Corn Relish Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 A whole side of salmon is a great thing to make for an easy summer dinner party, but fillets will work just as well. Ingredients 4 ears yellow or white corn, husked 3 poblano chiles or jalapenos 2 red peppers 8 sun-dried tomatoes ½ red onion, finely diced 2 cloves garlic, minced ½ cup loosely packed flat-leaf parsley leaves, coarsely chopped, plus sprigs for garnish 4 tablespoons fresh lime juice 3 tablespoons extra-virgin olive oil, plus more for grilling Salt and freshly ground pepper 2-3 pounds fresh salmon, skin on (side of salmon or fillets) Directions Roast the corn by cooking it on a grill or in a 450-degree oven, turning often until kernels are well browned. Cut corn off cobs. Roast the poblano chiles (or jalapenos) and red peppers over a gas flame or undera broiler until blackened. Place in a paper bag until cool. Peel and seed, then cut into 1/4-inch squares (finely chop jalapenos). Chop sun-dried tomatoes (if not packed in oil, soak in warm water until soft, then drain and chop). In a bowl, combine corn, peppers, tomatoes, onion, garlic, and parsley. Season with lime juice, olive oil, and salt and pepper to taste. For best flavor, let sit at room temperature 1 hour before serving. Light a charcoal fire. Coat salmon with plenty of pepper, rubbing it into flesh. Sprinkle lightly with salt and rub in. When coals are gray, ashy, and very hot, brush surface of fish with oil. Brush grill with oil; place fish on grill skin side up. Grill for 5 to 10 minutes, or until edges turn light pink; then carefully turn over, using a spatula to detach surface of fish if it sticks. Grill skin side down for another 5 to 10 minutes, or until flesh feels fairly firm when pressed with a finger. Carefully remove salmon, using two spatulas, and place on a long platter. Surround with corn relish, and garnish with parsley. Break off pieces of salmon and serve with some of the relish. Rate it Print