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Ingredients:

FOR THE SALAD:
1 tablespoon minced shallot
2 teaspoons sherry vinegar
1/2 teaspoon Dijon style mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 ears sweet corn, husked
1/2 cup quartered cherry tomatoes
1/4 cup finely chopped fresh basil
4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
kosher salt
freshly ground black pepper
extra-virgin olive oil

TO MAKE THE SALAD: In a medium bowl whisk together the shallots, vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make a smooth vinaigrette.

Place the corn in a large pot of boiling salted water. Turn off the heat, cover, and allow to cook until barely tender, 4 to 5 minutes. Remove the corn from the water. When cooled, cut the kernels off the cobs and add to the vinaigrette along with the tomatoes and basil. Stir and set aside.

Season the flesh side of the salmon fillets with salt and pepper. Generously brush or spray with olive oil. Grill, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Spoon the salad over the fillets and serve immediately.


From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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