Grilled Salmon with Roasted Tomato Corn Salsa

Serves 4

• 1 1/2 – 2 lbs. salmon fillet – wild king, Coho, sockeye, or farmed Atlantic
• Coarse kosher or sea salt
• Pepper
• Olive oil

Cut fillets into portion sized pieces and coat with coarse salt on all sides

Let salmon cure in the salt for 5 min. (this will form a husk around fillet, sealing in moisture and firming it up for grilling)

Rinse fillets in water and pat dry

Season with pepper

Baste with olive oil and on a clean, oiled grill, place fillets skin side up on the grill (if gas grill set at med – high)

Grill for 4-5 min a side (follow the 10 min. per inch rule) until fish is just opaque in center

Serve with a large dollop of salsa on top

Roasted Tomato Corn Salsa

• 10 plum tomatoes halved and seeded
• 3 ears of corn, husk removed if boiling, husk on if grilling
• 1 T olive oil
• Kosher or sea salt
• Coarse ground pepper
• 1/2 cup chopped purple onion
• 2 t cumin
• Juice from 1 large or 2 small limes
• 1 bunch cilantro, chopped
• 1 T rice vinegar
• 1 T jalapeño pepper, finely chopped
• 2 large or 3 small cloves garlic, leave skin on

Pre heat oven to 450º. Place tomatoes, flat side up, on a sheet tray or broiling pan. Sprinkle with salt and drizzle olive oil over tomatoes. Pop in oven along with garlic and roast until they start to brown around the edges and caramelize (about 15-25 min.). Let cool, coarsely chop and add to mixing bowl.

Boil corn for 5 min. or grill. Cut kernels off the cob and add to mixing bowl. Add rest of ingredients, gently mix and taste for salt, pepper and spiciness.

Serve a large dollop on top of grilled salmon. Also great on bluefish or swordfish.