With roasted corn salad


Number of Servings: 4

POINTS per serving: 7



3 cups fresh corn kernels or 2 (10 ounce) frozen corn thawed and drained

1 red bell Pepper, seeded and finely chopped

4 scallions, thinly sliced

cup chopped cilantro

1 Jalapeo pepper, seeded, deveined and minced

3 Tablespoons cider vinegar

1 Tablespoon Honey

Tablespoon Olive oil

Tablespoons Dijon Mustard

Teaspoon salt

4 (5 ounce) salmon fillets





1. Preheat oven to 425F Spray a baking sheet with nonstick spray. Spread the corn on the baking sheet. Roast, stirring occasionally, until lightly browned, about 20 minutes; cool completely.

2. Meanwhile, combine the bell pepper, scallions, cilantro, jalapeno pepper, vinegar, honey, 2 teaspoons of the oil, thw mustard and teaspoon of the salt in a large bowl. Stir in the corn. Cover and chill until ready to serve.

3. Rub the salmon steaks with the remaining 1 teaspoon oil and remaining teaspoon salt. Heat a nonstick ridged grill pan or skillet over medium heat. Cook the salmon until browned on the outside and just opaque in the center, about. 4 minutes on each side.