4 x 8oz Salmon Fillets
Badia® Sea Salt and Freshly Ground Mixed Peppercorns
Basso® Extra virgin Olive Oil
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
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.