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Ingredients 4 x 8oz Salmon Fillets Badia® Sea Salt and Freshly Ground Mixed Peppercorns Basso® Extra virgin Olive Oil
Salsa: 4 ears of Corn, grilled and cut off the cob 1 bunch Scallions, sliced 1 Lucayan Tropical® Red Pepper, chopped ½ Goat Pepper, chopped 2 Lucayan Tropical® Hot House Cucumbers, peeled and chopped Badia® Sea Salt and Freshly Ground Peppercorns ½ cup Basso® Extra Virgin Olive Oil 2 tsp White Wine vinegar
Directions Heat Grill pan over a medium heat. Season and coat salmon with olive oil, sea salt and freshly ground pepper. Grill with skin side up for about 3 minutes. Turn over on skin side and cook for 3-4 minutes or to your desired degree of doneness. For salsa, mix together ingredients listed above. Taste and adjust seasoning. Mound on four plates and serve salmon on top. Bon Appétite.