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!
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.