Grilled Salmon with Corn and Tomatoes

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Corn

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

  1 cup or 136g

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Balsamic vinegar

  6 tsp or 32g

• Basil

  Fresh

  3 tbsp, chopped or 8g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pam cooking spray

  Oil, original

  3 spray , about 1/3 second or 0.9g

• Atlantic salmon

  Fish, farmed, raw

  12 oz or 340g

Directions

1. Prepare the grill. Defrost the corn and salmon.
2. In a bowl, combine the tomatoes, corn, olive oil, vinegar, and chopped basil. Season with half of the salt and half of the pepper. Let sit at room temperature for 15 minutes.
3. Lightly coat both sides of the salmon fillets with cooking spray. Season with the remaining salt and pepper.
4. 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.
5. Divide the salmon between plates, spoon the relish over the top, and serve.

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