Recipe of the Week: Grilled Salmon with Sweet Corn and Avocado Salad

Sweet Corn and Avocado Salad Ingredients:

    4 ears fresh corn, kernels removed from cob
    1 cup halved grape tomatoes
    1/2 small avocado, diced
    1/4 cup chopped red onion
    1/4 cup chopped fresh cilantro
    2 tablespoons extra-virgin olive oil
    2 tablespoons champagne vinegar
    2 tablespoons red wine vinegar

    4 (4- to 6-ounce) boneless, skinless salmon fillets
    Canola spray oil
    1/4 teaspoon fine sea salt
    1/4 teaspoon ground black pepper


Put corn, tomatoes, avocado, onion, cilantro, oil and vinegars into a large bowl and toss gently to combine. Set aside.

Prepare a grill for medium heat cooking. Spray fillets all over with spray oil, then sprinkle on both sides with salt and pepper. Place fillets, skin-side up, on the grill. After about 2 minutes, turn salmon a quarter turn and cook 2 minutes longer. Flip and grill until cooked through, 4 to 5 minutes more.

Remove salmon from the grill and top with corn and avocado salad.