Makes 4 servings. Difficulty
4 Anaheim chiles 1 red bell pepper 2 ears of corn, shucked 1 medium tomato, diced 1/4 cup choppped fresh cilantro 1/2 teaspoon fresh oregano, chopped Juice of 1 lime 1 teaspoon salt, divided 1/8 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1 teaspoon chili powder Olive oil 1-1/2 lb. salmon fillet
Prepare the grill.
Place the Anaheim chiles and red bell pepper directly on the grill rack. Grill for about 5 minutes per side or until blackened on all sides. Place the Anaheim chiles and the bell pepper in a bowl and cover with plastic wrap. Let steam for about 5 minutes or until cool enough to handle.
While the peppers are cooling, place the corn on the grill rack and grill for about 10 minutes, turning occasionally, or until lightly browned on all sides. Remove the corn from the grill and let cool. Cut the corn off the cob.
Peel the blackened skins off the chiles and the bell pepper and remove the stem and seeds. Dice the chiles and bell pepper. Place the chiles, roasted red bell pepper, roasted corn, tomato, cilantro, oregano and lime juice in a bowl. Season with 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Set aside.
Combine 1/2 teaspoon salt with the cumin and chili powder. Rub the salmon lightly all over with olive oil. Sprinkle the flesh side of the salmon with the cumin mixture. Place the salmon on the grill rack, flesh side down. Grill for 4 minutes, carefully turn the fillet over, and continue to grill another 4 minutes or until the fish flakes easily with a fork. Serve salmon with the roasted corn relish over the top.