Grilled Salmon By Bobby Flay (Healthy)

• 4 ears shucked corn
• olive oil flavored cooking spray
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon fresh ground black pepper, divided
• 1 pint cherry tomatoes, halved
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 3 tablespoons thinly sliced fresh basil, plus
• whole basil sprig (to garnish) (optional)
• 4 (4 ounce) salmon fillets

1. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry.
2. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides.
3. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl.
4. Add tomatoes, 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.
5. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. 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 145u0b0 on an instant-read thermometer.
7. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.

corn, olive oil, kosher salt, fresh ground black pepper, cherry tomatoes, extra virgin olive oil, balsamic vinegar, fresh basil, basil, salmon fillets

Taken from www.food.com/recipe/grilled-salmon-by-bobby-flay-healthy-308152 (may not work)