Grilled Salmon with Sweet Corn, Avacado, and Cherry Tomato Salad

• I follow whole foods market on Twitter, this is an adaptation of one of their recent recipes.  

(Photo from Whole Foods Market website)

• There's a young farmer right down the road from us and he raises the sweetest sweet corn around.  In addition, our garden is overflowing with tomatoes--roma, cherry, early girl, and 4th of July varieties.  So this salad worked out perfectly. 
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• I used Atlantic Salmon which is rich and fatty and delicious.  Cooked the salmon on a cedar plank in the Traeger Grill.  Doesn't get much better than that.  This can be done in the oven as well, or a charcoal grill for that matter.
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• Sweet Corn, Avocado, Cherry Tomato Salad
• 4 ears fresh corn, kernels removed from cob
• 1 cup halved cherry tomatoes
• 1 small avocado, diced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons red wine vinegar
• Atlantic Salmon
• 4 (4- to 6-ounce) boneless, skinless salmon fillets
•  Olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper

Put corn, tomatoes, avocado, cilantro, oil and vinegars into a large bowl and toss gently to combine. Set aside.  This salad is so good that it's great on its own.

Lightly brush the salmon with extra virgin olive oil, then sprinkle on the sea salt and black pepper.  Place salmon on a cedar plank (the cedar plank needs to soak in water for at least 2 hours to prevent it from burning on the grill).  Onto the Traeger Grill at 375 degrees for 20 - 30 minutes.  You'll know the salmon is cooked perfectly when the flesh just begins to flake with a fork.

Enjoy friends!