Wednesday, July 11, 2007

A versatile relish that's good with fish or poultry

Tonight I made the grilled salmon with tomato/corn relish from the June 2007 cover of Cooking Light. If you don't like salmon, this relish would be good with chicken, too. I really liked it b/c you could really take advantage of the season's best produce, and here in Ohio, there's lots of corn and tomatoes in the summer. I followed the directions on cooking the salmon, but accidentally overcooked it. Oops. Live and learn I suppose.

I also made a side salad and whole wheat couscous. The couscous was the perfect grain b/c it sopped up all the extra juices from the relish. YUM. Definitely a make again.

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