4 ears fresh corn, kernels removed from cob
1 cup halved grape tomatoes
1/2 small avocado, diced
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons red wine vinegar
4 (4- to 6-ounce) boneless, skinless salmon fillets
Canola spray oil
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
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Put corn, tomatoes, avocado, onion, cilantro, oil and vinegars into a large bowl and toss gently to combine. Set aside.
Prepare a grill for medium heat cooking. Spray fillets all over with spray oil, then sprinkle on both sides with salt and pepper. Place fillets, skin-side up, on the grill. After about 2 minutes, turn salmon a quarter turn and cook 2 minutes longer. Flip and grill until cooked through, 4 to 5 minutes more.
Remove salmon from the grill and top with corn and avocado salad.
Per Serving:400 calories (180 from fat), 20g total fat, 3g saturated fat, 80mg cholesterol,370mg sodium, 24g carbohydrate (3g dietary fiber, 8g sugar), 33g protein