Combine salt, pepper, cumin and chili powder in a large resealable plastic bag. Place salmon in bag, seal and then toss to cover each piece. Refrigerate salmon for 30 to 40 minutes. While salmon is marinating, heat grill and prepare Roasted Corn Pepper Salsa (see recipe below). Remove salmon from plastic bag and generously mist both sides of each filet with vegetable oil cooking spray. Spray the grill rack with vegetable oil cooking spray and place over hot coals. Grill the salmon with the flesh side down for 5 to 6 minutes. Turn the salmon over and grill an additional 3 to 4 minutes or until the center of the fish is firm to the touch and cooked all the way through. Transfer the fish to a serving tray. Spoon a generous 1/3 cup portion of Roasted Corn Pepper Salsa over each salmon filet.
Roasted Corn Pepper Salsa
Ingredients:
1 cup fresh corn kernels (2 small ears)
1 tablespoon extra virgin olive oil
1/3 cup red bell pepper, diced
1/2 small jalapeño pepper, minced
2 scallions, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon white balsamic vinegar
1 teaspoon honey
Sea salt and freshly ground black pepper, seasoned to taste
Directions: Pre-heat the oven to 400 degrees F. Toss corn and oil together on a baking sheet and roast for 12 to 14 minutes. The corn should be light golden in color. Cool. Combine remaining ingredients with the corn.
