Yield: 12 servings
| INGREDIENTS | WEIGHTS/MEASURES |
| Salmon fillets | 12 (6 ounce) portions |
| Frisee | 6 heads |
| 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 |
METHOD:
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.
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