Lemon Grilled Salmon With Corn Salad - cooking recipe

Ingredients

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

Preparation

For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
Lightly coat both sides of salmon with nonstick spray.
Sprinkle seasoning mixture over salmon fillets.
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.
For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
Sprinkle a bit of paprika on the salmon.
Mix blueberries into the corn salad and serve grilled salmon with corn salad.
Garnish with lemon slices and/or fresh basil sprigs.