Grilled Salmon with Corn and Tomatoes

Ingredients

• Corn

  Yellow, whole kernel, frozen, microwaved

  1 cup or 141g

• 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

  ⅛ cup or 32g

• Salt

  Table

  ³⁄₁₆ tbsp or 3g

• Pepper

  Spices, black

  ³⁄₁₆ tbsp or 1g

• Basil

  Spices, dried

  6 ⁷⁄₁₆ tbsp, leaves or 14g

Directions

1. Prepare grill. Defrost corn and salmon.
2. Add tomatoes, defrosted corn, 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.
3. 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 degrees F on an instant-read thermometer.
4. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.

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