Broiled Salmon with Sizzle of Corn and Tomatoes

This recipe serves:  2 4 6 8

1 teaspoon olive oil
1/2 teaspoon finely chopped shallots
1/4 cup fresh, chopped tomatoes or canned, drained
1/2 cup fresh corn kernels, removed from the cob
1/3 teaspoon seeded, finely chopped jalapeño peppers
pinch of cumin
pinch of sugar
2 teaspoons balsamic vinegar
salt to taste
freshly ground black pepper
1 teaspoon canola oil
2 salmon fillets, 4 ounces each
salt to taste
freshly ground black pepper
For the Sizzle of Corn and Tomatoes:

1. Heat the oil in a skillet over medium heat. Cook the shallots for 2 to 3 minutes, until soft but not dark in color.

2. Add the tomatoes, corn and jalapeño pepper, and cook for 1 minute. Add the cumin and sugar, and cook 1 more minute.

3. Add the vinegar and cook until the liquid reduces slightly.

4. Add salt and pepper to taste.

For the Broiled Salmon:

1. Preheat the broiler.

2. Brush the fillets with oil and season generously with salt and pepper.

3. Broil the fillets for 3 to 4 minutes on each side, turning only once. (Thin fillets take less time, thicker fillets take more.)

4. Divide the Sizzle of Corn and Tomatoes among 2 warm plates. Put the fillets on top of the corn. Serve immediately.

Serving Size: 1 fillet plus 1/4 cup of sizzle

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