Roasted Salmon with Red Pepper and Corn Relish
Roasting is probably the easiest way to prepare salmon for a crowd; it requires minimal attention and ensures an effortlessly elegant presentation. What to drink: More Champagne or a fruity red, such as a young Rioja or a Sangiovese.
- 2 tablespoons plus 2 teaspoons coriander seeds
- 4 red bell peppers
- 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
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons honey
- 2 tablespoons paprika
- 2 teaspoons salt
- 10 5- to 6-ounce skinless salmon fillets (each about 1 3/4 inches thick)
Toast coriander seeds in a small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in the mortar with pestle.
Char bell peppers over a gas flame or under the broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.
Heat 2 tablespoons oil in a heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; sauté 2 minutes. Add wine and stir until liquid evaporates about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. 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.
Preheat oven to 400°F. Line large baking sheet with foil. Mix the first 5 ingredients and remaining crushed coriander seeds in a medium bowl. Brush salmon all over with the mixture. Transfer to the prepared baking sheet. Roast salmon until opaque in center, about 10 minutes. Transfer to a platter. Spoon relish over salmon and serve.