Grilled Salmon with Sweet Corn and Avocado Salad

This sweet corn and avocado salad is so delicious that it's great on its own, too. You'll know the salmon is cooked perfectly when the flesh just begins to flake with a fork.

Sweet Corn and Avocado Salad
4 ears fresh corn, kernels removed from cob
1 cup halved grape tomatoes
1/2 small ripe avocado, diced
1/4 cup chopped red onion
1/4 cup chopped cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons red wine vinegar

Salmon
4 (4- to 6-ounce) salmon fillets
Canola cooking spray
1/4 teaspoon salt
1/4 teaspoon ground black pepper

For the salad, put corn, tomatoes, avocado, onion, cilantro, oil, vinegars, salt and pepper into a large bowl and toss gently to combine. Set aside.

For the salmon, preheat grill. Spray fillets all over with cooking spray, then season with salt and pepper. Place salmon, skin-side up, on grill. After about 2 minutes, turn salmon a quarter turn and cook 2 minutes longer. (If you want those perfect grill lines on your salmon, flip it and grill until cooked through, 4 to 5 minutes more. Spray top of salmon so that meat won't stick to the grill. If you don't flip the salmon, grill for approximately 7-10 minutes depending on size and thickness of fillet.)

Remove salmon from grill and serve immediately, topped with corn and avocado salad.