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Chili Maple Broiled Salmon with a Jalapeno Lime Cream Sauce & Corn Relish

Sauce- 2 jalapeno peppers deseeded small diced 1 tablespoon butter 3 tablespoons olive oil 1 small onion diced small 2/3 cup water hot 1/2 teaspoon DASHI 1 lime grated zest & juice ½ cup heavy cream ¼ teaspoon salt ¼ teaspoon pepper Salmon- 4 (3oz.) pieces skinless salmon 1 tablespoon Dijon mustard 1 tablespoon maple syrup 1 teaspoon chili powder Corn relish- 1 cup cooked corn kernels 1 tablespoon olive oil 1 teaspoon lime 1 teaspoon fresh dill chopped fine ¼ teaspoon salt ¼ teaspoon pepper 2 hass avocadoes In a small sauté pan on medium high heat cook the jalapeno in butter until they have softened set aside. In a medium non-stick sauté pan add 3 tbs olive oil sauté the onions 3 to 4 minutes mix the dashi in the hot water to dissolve it add the fish broth to the onions simmer until it reduce by half. Add lime juice, zest, cream and jalapenos. Simmer until it starts to thicken keep warm. Set the oven on broil. Line a baking sheet with foil and spray with non-stick cooking spray place the salmon pieces on the foil. Mix the Dijon mustard with maple syrup and chili powder. Brush a thin layer of the mixture on the top and side of the salmon pieces. Broil on the upper rack 6 inches away from the burning elements. In a small mixing bowl add relish ingredient and mix until the ingredients are well incorporated. Cut each hass avocado in half remove pit and skin slice each have in four slices. To plate place 4 slices at the bottom of each plates top with salmon pieces than top each with corn relish and equal amount of sauce next to the salmon.