Ingredients

• 1-1/2  cups cooked and cooled fresh or frozen yellow corn kernels
• 1/3  cup chopped red sweet pepper
• 1/4  cup snipped fresh chives or thinly sliced green onions
• 3  Tbsp. thinly sliced fresh basil
• 2  Tbsp. pure maple syrup
• 2  Tbsp. lemon juice
• 1/4  tsp. salt
• 1-1/2  cups fresh blueberries
• 2  tsp. finely shredded lemon peel
• 1  tsp. ground cumin
• 1/2  tsp. salt
• 1/4  tsp. ground black pepper
• 4  4- to 5-oz. fresh skinless salmon fillets
•   Nonstick cooking spray
•   Lemon slices and/or fresh basil sprigs (optional)

Directions

1. For corn salad, in bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon salt. Add blueberries; toss gently to combine.

2. In small bowl combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper. Sprinkle mixture over salmon fillets. Lightly coat both sides of salmon fillets with nonstick spray.

3. For charcoal grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.)

4. Serve grilled salmon with corn salad. Garnish with lemon slices and/or fresh basil sprigs. Makes 4 servings.