Grilled Salmon by Bobby Flay (Healthy)

This is a recipe from Health.com. Uses fresh roasted corn and fresh tomatoes as a topping for grilled salmon. Healthy and flavorful. NOTE: Trader Joe's sells roasted corn in the freezer section if you are looking for a short cut!

• Ready In: 50 mins
• Serves: 4
• Yields: 1 fish filet

Ingredients

• 4  ears  shucked corn
•  olive oil flavored cooking spray
• 3⁄4 teaspoon kosher salt, divided
• 3⁄4 teaspoon fresh ground black pepper, divided
• 1  pint cherry tomatoes, halved
• 2  tablespoons extra virgin olive oil
• 2  tablespoons  balsamic vinegar
• 3  tablespoons  thinly sliced fresh basil, plus
•  whole basil sprig (to garnish) (optional)
• 4 (4 ounce)  salmon fillets

Directions

1. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry.
2. 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.
3. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl.
4. 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.
5. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. 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.
7. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.