2 red bell peppers, roasted, peeled, seeded and chopped 2 Tablespoons olive oil Kernels cut from 2 ears of corn 2 green onions, sliced 2 garlic cloves, minced 1 Tablespoon chopped thyme 1/4 cup dry white wine 1 Tablespoon lemon juice 1 Tablespoon honey 1/4 cup chopped parsley Salt & pepper
2 Tablespoons olive oil 2 Tablespoons lemon juice 1 Tablespoon honey 1 Tablespoon paprika 1/4 teaspoon red pepper flakes 1 teaspoon salt 4 salmon filets
Directions
Preheat oven to 400 degrees F and line a baking sheet with foil.
Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add corn and green onions and saute until corn begins to brown. Add garlic and thyme and cook for one more minute. Add wine and cook until wine evaporates. Remove from heat. Stir in bell peppers, lemon juice, 1 Tablespoon honey, and 1 Tablespoon olive oil. Add parsley and season to taste with salt and pepper.
In a small bowl, mix together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, paprika, 1 teaspoon salt and red pepper flakes. Brush mixture all over salmon fillets.
Transfer filets to baking sheet and roast for 10 minutes or until salmon is opaque in center.
Transfer salmon to plates and spoon corn relish on top. Serve immediately.
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