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Directions

HUSK corn on the cob, leaving husks attached at base of cob. Remove silks. Rinse corn and soak in water 10 minutes. Drain well.

PREHEAT grill to medium-high heat.

COMBINE melted butter, herbs and seasonings; brush over corn. Pull husks up over corn; wrap in foil and twist wrap at each end.

PLACE salmon fillets and foil-wrapped corn on the grill together. Grill thawed salmon according to package directions and corn for 10 minutes. Remove from grill.

TOSS spinach, feta, cranberries and balsamic vinaigrette together in separate bowl. Remove foil from corn, pull husks back and tie into a knot.

PLATE salmon, salad, and corn and serve.

Kerstin T says: I like to toss a few walnuts in with the salad.

Jenny D says: The seasonings for the corn are also great on some fresh zucchini. I brush the butter and seasonings mixture over the zucchini and toss them directly on the grill with the fish.

Ingredients

1 (10 oz) packageSeaPak® Smoky Barbecue Salmon Fillets

2 ears fresh corn on the cob

1/8 cup butter, melted

1 Tablespoon fresh parsley, chopped

1 Tablespoon minced chives

1/8 teaspoon garlic powder

Pinch of salt and ground black pepper

3 cups baby spinach, washed and bagged

1 Tablespoon feta cheese

1 Tablespoon dried cranberries

1/4 cup prepared balsamic vinaigrette

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