Lemon Grilled Salmon With Corn Salad

• 1 1/2 cups corn kernels, cooked and cooled
• 1/3 cup sweet red pepper, chopped
• 1/4 cup chives, snipped
• 3 tablespoons fresh basil, thinly sliced
• 2 tablespoons pure maple syrup
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 2 teaspoons lemon peel, finely shredded
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 16 -20 ounces salmon fillets, 4 fillets each fillet weighing between 4 to 5 ounces, fresh skinless
• 1 1/2 cups fresh blueberries
• nonstick cooking spray
• lemon slice (optional)
• basil sprig (optional)
• paprika

1. For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
2. For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
3. Lightly coat both sides of salmon with nonstick spray.
4. Sprinkle seasoning mixture over salmon fillets.
5. For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
6. For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
7. Sprinkle a bit of paprika on the salmon.
8. Mix blueberries into the corn salad and serve grilled salmon with corn salad.
9. Garnish with lemon slices and/or fresh basil sprigs.

corn kernels, sweet red pepper, chives, fresh basil, maple syrup, lemon juice, salt, lemon peel, ground cumin, salt, black pepper, salmon, fresh blueberries, nonstick cooking spray, lemon slice, basil, paprika

Taken from www.food.com/recipe/lemon-grilled-salmon-with-corn-salad-364265 (may not work)