BBQ Salmon

BBQ SALMON
This might be my favorite way to serve salmon, even the pickiest eaters will devour this meal. This recipe is from a NY times recipe that I tweaked a bit.

Serves 4
- 4 C. of fresh corn kernels
- 2 TBS olive oil
- Salt & pepper
- 4 Salmon fillets
- 1 pint cherry tomatoes cut in half
- chopped scallions
- 1 zest of lime

BBQ Sauce for Salmon
In a bowl mix the following ingredients:
-1 Tbs brown sugar
- 2 tsp. smoked paprika
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. chili powder
-1/2 tsp. salt
- 4 Tbs. olive oil
Brush the salmon with the BBQ sauce and set aside.

Heat broiler to high. Set the rack on upper third of oven. Toss corn in olive oil & S&P on a baking sheet, roast until lightly brown.  It’s important to keep the over door ajar when broiling, because it cooks quickly and can burn. Remove the pan, add the tomatoes, scallions, lime zest to corn mixture. Add the Salmon on top of all the vegetables and return to even to roast for 6-8 minutes.  Be sure not to overcook. I always use thermometer, cooked salmon should be at 180 degrees. Bon appetit!