Roasted Salmon with Red Pepper and Corn Relish

Ingredients

• 2 tablespoons coriander seeds 
• 0.3 cup wine dry white
• 4 cups ears corn fresh (from 4 ears)
• 2 tablespoons thyme sprigs fresh chopped
• 3  garlic clove minced
• 4  spring onion thinly sliced
• 2 tablespoons honey 
• 0.3 cup juice of lemon fresh
• 0.3 cup olive oil extra virgin extra-virgin
• 2 tablespoons paprika 
• 0.3 cup parsley fresh italian chopped
• 4  bell pepper red
• 50 ounce salmon fillet skinless thick (each)
• 2 teaspoons salt 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• broiler
• mortar and pestle

Directions

1. Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.
2. Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.
3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
4. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes.
5. Add garlic and thyme; sauté 2 minutes.
6. Add wine and stir until liquid evaporates, about 1 minute.
7. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil.
8. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.) Stir parsley into relish. Season to taste with salt and pepper.
9. Preheat oven to 400°F. Line large baking sheet with foil.
10. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl.
11. Brush salmon all over with mixture.
12. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes.
13. Transfer to platter. Spoon relish over salmon and serve.