Instructions:

Preheat grill to 450 degrees. Coat salmon with Char Crust® Roasted Garlic Peppercorn. Put salmon on grill, skin down first for 4 minutes then flip. If salmon is thin, it will only take a total of 6 or 7 minutes.  Salmon is done when the flesh is no longer translucent and it begins to flake. 

Remove from grill. Top with corn & tomato salsa. Use store-bought or see homemade recipe below.

Corn and Tomato Salsa Ingredients:

• 3 ears of corn, grilled with Char Crust® Roasted Garlic Peppercorn and then cut off cobs
• 1 jalapeño, seeded and diced
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 avocado, halved, seeded, peeled and diced
• 1 cup of sliced cherry tomatoes 

Instructions:

• In a large bowl, combine corn, jalapeño, red onion cilantro, lime juice, sugar and salt. Stir in avocado.