Happily Bitter Sweet: Grilled salmon, with grilled corn, tomato, and avacado salad!

Grilled Salmon, With Grilled Corn, Tomato, Avocado Salad!

One of my favorite ways to eat during the summer, is to have a beautiful simple meat, with a light fresh salad of whatever is in season. Right now, in late summer in Wisconsin, that means corn, corn, corn! Well, and tomatoes, too! This was a dish that i just kind of randomly created, after finding these gorgeous cherry tomatoes and some beautiful sweet corn at the farmer's market, and salmon was fresh and on sale at the store!

First step was the tomatoes. Not many people know that salted tomatoes give off some of their water, and that it is delicious! Slice about a pint of your favorite cherry tomatoes, a stalk of green onion, and a hefty pinch of salt. Mix well, and set aside.

Now for that salmon! When choosing salmon, there are several things to consider. One is to look for wild caught. You can go for sockeye salmon, with it's ruby red color, but it's about 50% more... and I love the flavor and texture of the wild Pacific salmon. Make sure the color is bright, not milky, and make sure the inside of the plastic wrap looks clean, not slimy! One more thing is to lightly press the salmon, making sure it is springy, not mushy. It should bounce right back. Lastly, if you open the package, and it smells really fishy, take it back! It should smell lightly oceanic, not spoiled.

I like to treat this beautiful fish simply. I sprinkle pretty liberally with salt and pepper, and oil the pan it's grilled in, and that's it! My 4 year old is a salmonholic, he likes teriyaki sauce, and a gigantic portion... last night he threw down at least two adult portions.

When your tomatoes have given off some of their juices, add about 1/2 cup of plain, fat free Greek yogurt, 1 diced avocado, and the juice of 1/2 of a lime. I know the yogurt sounds kind of funky, but imagine it as a replacement for sour cream, with none of the fat, and added probiotics!

Now, toss the salmon on the grill, lid closed, for about 10-12 minutes without flipping, and they should be just cooked through, and lightly smokey. Grilling is my handsome Hubby's job, so I get the luxury of just handing it off.

I love to serve this on a big bed of spinach! If the salmon goes on the spinach while it's hot, the spinach will slightly wilt, and take on some of the smokey salmon juices, and the corn salad has enough dressing for the greens. Plus, as an added bonus, you won't go back for seconds, as your belly is full of green goodness!

Another bonus of having a grill master, is the corn! I love naked grilled corn, the smokey and charred parts enhance the sugary sweet corn!

Wait for the corn to cool a bit, then cut the kernels off, and add them to the tomatoes. Mix them up, and taste for seasoning. I like to add a bit more lime in place of salt, if it's needed.