Annalisa's Droplets

Red Pepper and Corn Relish
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

For relish: 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.
Heat 2 tablespoons oil in 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. (Relish Recipe Source: Bon Appétit, June 2002)

Salmon
1 skinless salmon fillet (Enough for two people and about 1 3/4 inches thick)

For salmon: Preheat oven to 400°F. Mix 1/4 cup mayonnaise with 2 Tablespoons of your favorite hot mustard and brush salmon all over with mixture. Top with panko seasoned with salt and pepper. Heat an iron skillet, place the salmon skin side down and sear just enough to crisp up the skin.  Flip the fish over and then place the skillet in the preheated oven.  Roast salmon until opaque in center, about 10 minutes. Transfer to platter. Spoon relish over salmon and serve with baked purple potatoes.