Grilled Salmon, Charred Corn and Basil Relish

“Montana Dan” Decker, formerly of Bad Axe, started fishing in Alaska several years ago and now has a small fleet of fishing boats. He sells all his own catch, which is flash-frozen, at markets including in Royal Oak. He knows exactly where it comes from, and is often there when it is caught. He is passionate about sustainability and quality, as well as preserving habitat. Fresh-caught salmon is ideal for this recipe but if farm-raised is all that’s available this is still a great dish. From “Bobby Flay’s Grill It!” by Bobby Flay.

• 4 ears grilled corn
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 1 pint cherry or grape tomatoes, halved
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 3 tablespoons thinly sliced basil leaves, plus whole basil sprigs, for garnish
• Grilled salmon (see recipe below)

Heat grill to high.

Brush the corn with the canola oil on all sides and season with salt and pepper. Grill until charred on all sides, about 8 minutes. Remove the cobs from the grill and let cool slightly. Remove the kernels from the cobs and transfer to a medium bowl. Add the tomatoes, olive oil, vinegar and sliced basil and season with salt and pepper. Let the relish sit at room temperature for 15 minutes before serving.

Spoon the relish onto 4 plates and top with the salmon fillets. Garnish with basil sprigs. Serves 4.

Grilled Salmon

Flay recommends that you start with a clean grill and then … leave the fish alone! If you try to flip your salmon before a crust has formed on the outside, the flesh will tear and fall apart. Let the fillets sit on the grill undisturbed for three to four minutes on the first side and you should be good to go, with easy flipping ahead. Salmon is best cooked no more than medium for optimal moistness. If you’ve tried it only well-done, try taking it off the grill just a little sooner than you usually do.

• 4 (8-ounce) salmon fillets
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Heat grill to high.

Brush the salmon fillets on both sides with the oil and season with salt and pepper. Place the fillets on the grill, skin side down, and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the fillets over and continue grilling for 2 to 3 minutes for medium. The fish should feel slightly firm in the center and will register 140 degrees on an instant-read thermometer.

Serves 4.

Per serving: 674 calories; 44 g fat (6 g saturated fat; 59 percent calories from fat); 21 g carbohydrates; 148 mg cholesterol; 402 mg sodium; 50 g protein; 3 g fiber.