Roasted Salmon w/ red pepper and corn relish

Main course recipe c/o Epicurious. I used about 3 lbs. of salmon for this recipe which was more than enough to feed six people:


4 red bell peppers, roasted
4 tablespoons extra-virgin olive oil
4 cups fresh corn kernels (from about 4 ears)
4 green onions, thinly sliced
3 garlic cloves, minced
2 tablespoons chopped fresh thyme
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon honey
1/4 cup chopped fresh Italian parsley

Saute the corn and green onions in the oil until the corn starts to lightly brown. Add garlic and thyme and saute for a couple of minutes. Pour in wine and cook until liquid evaporates.

Take off of heat and add remaining ingredients. This can be prepared ahead of time, just reheat when ready to serve.

Marinade/sauce for salmon:

1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 tablespoons paprika
2 teaspoons salt

Heat oven to 400 F. Combine ingredients. Place salmon on a large foil lined baking pan. Pour and brush the sauce over the salmon and let marinate (under an hour was fine). Bake for 10 minutes until translucent.

Place the salmon on a large serving platter and plate the relish around the edges and serve.