Grilled Salmon with Charred Corn Relish

I don’t know what the defining quality of ‘relish’ is, but I chose to call this relish instead of salsa due to the lack of spice.  This is sweet, and my favorite summer dish of 2014. Though I guess to be fair I have minimal posts to compete with this year.  Easy, summery, and oh so good – make it for the 4th!

Grill the corn until charred on all sides, 10-20 minutes depending on grill temp.  Let cool, then saw the kernels off using a serrated knife. Combine the corn, tomatoes, avocado, and basil in a bowl.  Generously season with salt and pepper. Squeeze in the juice of half of a lemon (or lime would due too, if they didn’t cost $4,000/lb right now), and stir together with the olive oil and balsamic.   
Season the salmon with olive oil, juice from the other half of the lemon, and S&P or blackening.  Grill over medium high heat until it flakes, then serve with the corn relish.  I love this so much I may never change this recipe, but it did cross my mind that a touch of cheese or sour cream could be a magical addition.

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