Grilled Salmon with Corn and Tomatoes

Ingredients

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  1 cup or 136g

• Pink salmon

  Fish, raw

  12 oz or 340g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Balsamic vinegar

  2 tbsp or 32g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Basil

  Fresh

  3 tbsp, chopped or 8g

Directions

1. Prepare the grill. Defrost the corn and salmon.
2. Combine the tomatoes, defrosted corn, olive oil, vinegar, and sliced basil in a bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes.
3. Lightly coat both sides of the salmon fillets with cooking spray. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill the fillets skin side down for 3–4 minutes until golden brown. Flip and grill for another 3 minutes until the fish is slightly firm and registers 145°F on an instant-read thermometer.
4. Place the salmon onto each of 3 plates and spoon the relish over the top. Garnish with basil sprigs if desired.

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