Prep Time: 25 minutes
Cook Time: 20 mintes
Yields: 4 servings
1 tablespoon olive oil
½ cup red onion, cut in half and sliced very thin
4 ears corn, cut off the cob
1 small zucchini, diced (about 1 cup)
½ teaspoon kosher salt
1 cup cherry tomatoes, cut in half
Juice of ½ lime
¼ cup each fresh basil and mint leaves
2 teaspoons brown sugar
1 teaspoon kosher salt
2 teaspoons olive oil
4 (6-ounce) salmon fillets
1 Fire & Flavor Cedar Plank, soaked
Fire & Flavor Hardwood Lump Charcoal
FIRST Preheat grill to medium-low heat, about 350°F. In a small bowl, combine salt and brown sugar. Rub salmon fillets with oil and sugar mixture; sprinkle with freshly ground pepper.
NEXT Place soaked plank on grill, close lid, and heat for 3 minutes. Using tongs, flip plank and place salmon on hot side of plank. Close lid and cook for 10-15 minutes until done to your liking, depending on thickness of fish.
LAST While salmon is cooking, prepare corn. Heat oil in a large skillet set over medium-high heat. Sauté onion until tender, about 3 minutes. Add corn, zucchini, and salt; cook for 5 minutes, stirring often, until corn is tender. Stir in tomatoes and lime juice; remove from heat. Season with freshly ground pepper; stir in fresh herbs. Once salmon is done, remove plank and salmon from grill (remember salmon will continue cooking after you remove it from grill). Serve immediately with fresh corn sauté.