Grilled salmon with corn salsa

Ingredients

Grilled Salmon
• 3 lbs salmon, cut into 6 pieces
• Juice from 1 orange
• ½ cup white wine
• 4 garlic cloves, crushed
• 2 tsp ground achiote or annatto
• 1 tbs lemon pepper
• 3 tbs olive oil
• Salt to taste

Corn salsa
• 4 ears of corn
• 1 lb assorted cherry tomatoes, cut in halves or quarters
• ½ red onion, finely chopped
• 1 jalapeno, diced – replace with a sweet pepper if you don’t want any heat in the salsa
• 2 tbs finely chopped cilantro
• Juice from 2 limes
• 1 tbs olive oil
• Salt and pepper to taste

Instructions

1. To make the grilled salmon marinade, combine the orange juice, white wine, ground achiote, lemon pepper, olive oil and salt in a container with an air tight lid. Shake well until the ingredients are mixed together.
2. Pour the marinade over the fish, cover and refrigerate for at least 30 minutes.
3. To make the corn salsa, remove the husks and silky hairs from the corn. Use a knife to cut the corn kernels from the cob.
4. Toss the corn kernels with oil, salt and pepper and roast them in a pre-heated oven at 425 F for 20-25 minutes. Stir the corn after 10 minutes of roasting to help them roast evenly.
5. Let the corn cool down and then mix with the quartered cherry tomatoes, chopped red onions, cilantro, jalapeno, lime juice, olive oil, salt and pepper. Refrigerate until ready to use
6. Pre-heat the grill and cook the salmon to desired doneness. This will vary based on your grill, I use a small electric grill for fish and set it on the max heat level, it usually takes 5-6 minutes for the salmon to be cooked but still moist.
7. Serve the salmon topped with the corn salsa and your choice of side dishes.