Yield: 12 servings
|Salmon fillets||12 (6 ounce) portions|
|Fresh corn, cut off the cob||4-1/2 cups|
|White onion, thinly sliced||6 medium|
|Sun-dried tomatoes, julienne-cut||9 ounces|
|Champagne vinegar||1/3 cup|
|Olive oil||3/4 cup|
|Salt and pepper||to taste|
Cook salmon fillets on grill or under broiler for approximately 3 to 4 minutes per side. Combine remaining ingredients in a bowl and toss lightly with vinegar and olive oil. Season with salt and pepper. Arrange the salad on a plate and place the grilled salmon on top.
Recipe and image provided by the National Onion Association.