BBQ Salmon with Nectarine Salsa and Grilled Sweet Corn

My two favorite protein sources are beef and salmon.  Here is a new salmon recipe I tried out last night.  It's always nice to BBQ in the summer when it's hot.  So this entire meal is cooked outside on the grill.
Since salmon is one of my favorite foods, I try to have it at least once a week.  As you know, fish can be expensive and often in too big of portions for just 1-2 people.  I found the perfect solution for this!  Check out your freezer section at the grocery store and you'll find bags of small fillets that are individually packaged.  It's the perfect amount for 2-3 small servings, or 1 huge serving.  If you're cooking for yourself, it's just the right amount for a serving at dinner and for lunch the next day, you can put the rest over a salad.
Salmon is a great source of vitamin D (especially if it's wild!), omega-3 fatty acids and protein!

Here's what you'll need for the Nectarine Salsa:

You could also use peaches, but I like to use nectarines and leave the skin on.

 Chop up those veggies and fruits nicely, and depending on your spice preference, either remove all of the seeds from the jalapeno, or choose to leave some in.  I left about one little row and my salsa was medium spicy.

 Add the fresh cilantro, honey, oil, and salt/pepper.

 Give it a good stir and let it sit in the fridge for a couple hours if you have time ... if not, dig in!

Next, brush your salmon with your favorite BBQ sause (Sweet Baby Rays is mine) and either place directly on grill or make a foil pouch like I did.  Grill 15-25 minutes or until it flakes when stabbed with a fork.

 Now here comes the corn.  This is my favorite way to cook and eat corn.  It's pretty darn easy, too.  No waiting for years for a big pot of water to boil.  You simply slap those puppies right on the grill until they are brown all over, turning them as needed.

 Then, just shuck it.

 Spoon that beautiful salsa over your grilled salmon beside the sweet corn and there you have it.

 YUM.  We had ours with a chilled Sauv Blanc since it was toasty outside, but Pinot Noir would be really good, too.

Complete recipe below:

2-3 nectarines, chopped (skin on!)

2-3 ripe tomatoes, chopped 

1 lime, squeezed

1 small sweet onion (or 1/2 of a larger one), chopped

1 jalapeno, chopped, seeds removed depending on your spice preference

1 handful of cilantro, chopped

1 TB honey

1 tsp olive oil

Salt and Pepper to taste

Combine all ingredients. Refrigerate for a couple hours or serve immediately. Spoon over your favorite grilled fish, chicken or pork.  Makes about 4-5 serving.