Summertime Salsa Salmon

Serves 4

Ingredients

  • 2 ears of corn, husked
  • 1 (10-12 oz.) tomato
  • 3 shallots, thinly sliced
  • 1 (2.25 oz.) can California Black Ripe Olives, sliced
  • 2 limes, juiced
  • 1/2 jalapeno peppers, minced
  • 2 tablespoons chopped basil
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 (6 oz.) salmon fillets

Directions

  1. Cut corn kernels from cobs and place in a large mixing bowl.
  2. 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.
  3. Brush salmon filets with remaining olive oil and season with salt and pepper.
  4. Grill over a medium high flame for approximately 4 minute per side or until cooked through. Serve salmon on top of salsa.