Grilled Salmon By Bobby Flay (Healthy) - cooking recipe

Ingredients

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

Preparation

Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry.
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.
Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl.
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.
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\u00b0 on an instant-read thermometer.
Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.