Barbecued Salmon with Corn Relish

By awright0511

Ingredients

• 1 jalapeño pepper
• 1 red sweet pepper, chopped
• 2 fresh ears of corn, husked
• 4 5-to 6-oz. skinless salmon fillets, 1/2 to 1 inch thick
• 1/2 cup bottled barbecue sauce
• 2 tsp. olive oil
• Fresh marjoram or oregano (optional)

Preparation

Step 1

1. Thinly slice half the jalapeño pepper; seed and finely chop remaining half. In bowl, combine chopped jalapeño and sweet pepper; set aside.
2. Place corn on grill rack directly over medium heat; grill, turning occasionally, 10 to 15 minutes or until crisp-tender. Transfer corn to cutting board; cool slightly.
3. Meanwhile, rinse salmon and pat dry; sprinkle with salt and pepper. Add to grill. Grill 4 to 6 minutes or until fish flakes easily when tested with fork, turning once. Cover salmon to keep warm. Cut corn from cob. Add to chopped peppers with 1 Tbsp. of the barbecue sauce, the olive oil, 1/4 tsp. salt and 1/4 tsp. pepper.
4. Serve salmon with corn and relish. Top with remaining barbecue sauce and fresh herbs. Makes 4 servings.