Sweet Corn and Avocado Salad
4 ears fresh corn, kernels removed from cob
1 cup halved grape tomatoes
1/2 small ripe avocado, diced
1/4 cup chopped red onion
1/4 cup chopped cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons red wine vinegar
4 (4- to 6-ounce) salmon fillets
Canola cooking spray
1/4 teaspoon salt
1/4 teaspoon ground black pepper
For the salad, put corn, tomatoes, avocado, onion, cilantro, oil, vinegars, salt and pepper into a large bowl and toss gently to combine. Set aside.
For the salmon, preheat grill. Spray fillets all over with cooking spray, then season with salt and pepper. Place salmon, skin-side up, on grill. After about 2 minutes, turn salmon a quarter turn and cook 2 minutes longer. Flip salmon and grill until cooked through, 4 to 5 minutes more.
Remove salmon from grill and serve immediately, topped with corn and avocado salad.
Per Serving:460 calories (190 from fat), 21g total fat, 3g saturated fat, 90mg cholesterol, 370mg sodium, 34g carbohydrate (5g dietary fiber, 6g sugar), 37g protein