Grilled Chili Lime Salmon with Corn and Avocado Salad

Ingredients

---FOR THE SALMON---

16 ounces wild-caught Sockeye salmon (~four 4oz pieces)

2 tablespoons Chili Powder

1 tablespoon lime zest

1 tablespoon kosher salt

1 tablespoon honey

1 cedar plank (soaked in water for at least 30 min before grilling)

---FOR THE SALAD---

4 ears of fresh corn (husks removed)

1 Avocado

1 cup Grape Tomatoes (halved)

1 thinly sliced jalapeno (or omit if you don't like things as spicy)

1⁄4 cup thinly sliced red onion

1⁄4 cup fresh chopped cilantro

2 tablespoons fresh lime juice

1 tablespoon kosher salt

1 teaspoon black pepper

Preheat grill to 400 degrees.
Mix chili powder, lime zest, and salt together for the salmon and then rub liberally all over each piece of salmon.
Place salmon pieces directly onto cedar plank.
Place onto the grill and cook for 10-12 minutes until salmon is cooked through. (If cedar plank catches fire in spots, simply use a little water to control the flames.)
Place all ears of corn directly on the grill as well while the salmon cooks, rotating on all sides every 2 minutes until charred.
Remove the corn from the grill and let cool slightly.
Cut corn off of the cob and add to a bowl with sliced avocado, tomatoes, jalapeño, and red onion.
Add in cilantro, lime juice, and salt and pepper and the toss gently careful not to break up the avocado too much.
When the salmon is done cooking, drizzle honey over top of each piece.
Serve the salmon immediately with a healthy scoop of corn and avocado salad.