Grilled Salmon By Bobby Flay (healthy)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

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

Recipe

• 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.