Grilled Salmon with Tomato-Corn Relish

This recipe serves:  4

2 teaspoons olive oil
2 cups fresh corn kernels, cut from the cob (about 4 ears)
1/4 teaspoon sugar
salt to taste
freshly ground black pepper
2 fresh, chopped plum tomatoes
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro leaves
1 jalapeño pepper, or to taste, seeded and finely chopped
zest and juice of 1 lime
4 salmon fillets, about 4 to 6 ounces each
1 tablespoon olive oil
salt to taste
freshly ground black pepper
For the tomato-corn relish:

1. Heat the oil in a skillet over medium heat. Add the corn and cook for 2 minutes. Add the sugar, season with salt and pepper and cook for another minute.

2. Transfer the corn to a small bowl and cool slightly. Stir in the tomatoes, onion, cilantro, jalapeño pepper, lime zest and lime juice. Adjust the salt and pepper to suit your taste. (This can be made in advance and stored in the refrigerator for up to 2 days.)

For the salmon:
3. Preheat the grill to medium-high.

4. Drizzle the salmon fillets with olive oil and season with salt and pepper.

5. Grill the salmon on each side until it is just cooked through, about 5 minutes per side.

6. Spoon the relish over the salmon fillets and serve.

Serving Size: 1 salmon fillet with relish

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