The Gravity of the Grill.

When it comes to summertime cooking, the grill is where it's at! As the weather warms up outside, I can actually feel my grill pulling me out of my hot kitchen onto my cool deck with the rest of my family. Why? It's more social, tastier, tidier and healthier than most any other cuisine I can imagine. The best part is that you can grill almost anything, from meat, poultry and fish to vegetables, fruits and even breads. Talk about fitting into my new “simple life”.

The best part is that you can grill almost anything, from meat, poultry and fish to vegetables, fruits and even breads.

So why stick around in that stuffy kitchen when you can be outside enjoying the evening? Fire it up and see what I mean. With the help of some fresh sweet corn and California Ripe Olives, these fish tacos are certain to make a splash this summer. Heavy on flavor, Omega 3-s and monounsaturated fats (and minus any man made fats), these tasty treats are the real deal!

Grilled Salmon Summer Tacos

• 2 medium cobs of corn, husked
• 1 cup sliced California Ripe Olives
• 1 bunch green onion, chopped 1/4-inch
• 1 tsp. ground cumin
• 1 1/2 lbs. boneless, skinless salmon, cut into 1 1/2-inch thick strips
• 1 Tbsp. olive oil
• 8 small flour tortillas, grilled

Cut corn off of cobs and place in a large mixing bowl. Add California Ripe Olives, green onions and cumin and set aside.

Brush salmon with olive oil and season to taste with salt and chili powder. Grill over medium-high heat on each side for 2-4 minutes until cooked through. Transfer corn mixture and gently toss to combine. Adjust seasoning and serve with warm tortillas. Serves 4.