Ingredients
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4 ears shucked corn
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olive oil flavored cooking spray
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3/4 teaspoon kosher salt, divided
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3/4 teaspoon fresh ground black pepper, divided
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1 pint cherry tomatoes, halved
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2 tablespoons extra virgin olive oil
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2 tablespoons balsamic vinegar
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3 tablespoons thinly sliced fresh basil, plus
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whole basil sprig (to garnish)
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4 (4 ounce) salmon fillets
Instructions
- Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry.
- Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides.
- Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl.
- Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
- Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer.
- Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.