3 Servings 10 min Cook
1 Cup Corn
12 Oz Pink Salmon
2 Cup cherry tomatoes Cherry Tomatoes
1 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
1/2 Tsp Salt
1/2 Tsp Pepper
3 Tbsp, ground Basil
Defrost corn and salmon
Add tomatoes, defrosted corn, 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
Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
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 degrees F on an instant-read thermometer.
Place salmon onto each of 4 plates, and spoon relish over top.
Garnish with basil sprigs, if desired.