If You Can't Take the Heat...

Get out of the kitchen. You heard me! Just take a few short steps outside and fire up the grill. This is what summertime cooking is all about. The cool night air, the smoky charred flavors, and most importantly...a quick meal to nourish your family when cooking just seems downright out of the question!

From vegetables to steaks to seafood, everything tastes fantastic when it's cooked over an open flame. Even better when it's topped with a low-maintenance salsa like this one right here. Starting with vine ripe tomatoes and sweet corn, just a little seasoning and a few of our favorite California Ripe Olives, this dish will make you wish summertime could last the whole year long.  

 

Summertime Salsa Salmon

• 2 ears Corn, husked
• 1 (10-12 ounce) Tomato
• 3 Shallots, thinly sliced
• 1 (2.25 can) Sliced California Ripe Olives
• 2 Limes, juiced
• 1/2 Jalapeno pepper, minced
• 2 Tablespoons Chopped basil
• 2 Tablespoons Olive oil
• Salt and pepper to taste
• 4 (6 ounce) Salmon fillets

Cut corn kernels from cobs and place in a large mixing bowl. Add tomatoes, shallots, California Ripe Olives, lime juice, jalapenos, basil and 1 1/2 Tablespoons of olive oil. Season with salt and pepper and set aside.

Brush salmon filets with remaining olive oil and season with salt and pepper. Grill over a medium high flame for approximately 4 minute per side or until cooked through. Serve salmon on top of salsa. Serves 4.