15 Minute Salmon with Spicy Corn Relish

Posted on October 07, 2018 by Anne Milneck | 0 comments

Quick & tasty, this salmon dish is loaded with layers upon layers of flavor. Our North African sweet, spicy Berbere Blend does not disappoint and is a must for chicken, shrimp and fish. We paired it with a corn relish for a sweet-tangy crunch. Take advantage of bumper crops of corn, and tuck jars of this relish in the fridge to extend the season.

Ingredients for the Salmon:

4 Salmon filets

Berbere Blend

Sugar

Salt

All Natural Avocado Oil

Directions for the Salmon:

Preheat oven to 350°F. Heat an oven-safe skillet on the stovetop over medium-high heat. Season one side of the salmon with Berbere Blend and sprinkle with sugar--about a teaspoon of each for each filet. Drizzle All Natural Avocado Oil in the skillet. Place the salmon, seasoned side down, in the skillet. Season the side facing up with salt. Sear the salmon for 2-4 minutes or until deep golden brown and a crust forms. Turn and move the salmon to the oven. Bake for 6-10 minutes or until the desired degree of doneness--we enjoy salmon cooked medium, about 6 minutes.

Ingredients for the Corn Relish:

Makes about 4 pints

Corn kernels from 5 ears fresh corn

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

3 stalks celery, finely chopped

1 sweet onion, finely chopped

1/2 cup Green Apple Balsamic Vinegar

1.5 cups apple cider vinegar

1 cup sugar

1 Tbl Red Stick Spice Signature Pickling Blend

2 tsp salt

Directions for the Corn Relish:
Combine all ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.

Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes. Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.
Alternately, you can skip the water bath and store the relish in the refrigerator. With this method, the relish should be consumed within 3 weeks. 


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