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Instructions |
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Prep grill. Place chiles on grill; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 min. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4 in strips.
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Place corn on the grill rack coated with cooking spray; grill 10 min or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.
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Combine chiles, corn, tomato, cilantro and juice; toss gently. Add 1/2 tsp salt and 1/4 tsp pepper.
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Combine remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill; grill 4 min on each side or until fish flakes easily when tested with fork. Serve with relish.
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Suggestions |
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perfect with rice
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Originally Submitted
5/29/2010
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