Grilled Corn Salad

This one is super easy and perfect for the summer grilling season ahead. I like mine with peppers and green beans but you can substitute any of your favorite veggies.


3/4 cup Zesty Italian Dressing, divided
1/4 cup yellow mustard
4 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, quartered and cooked
1 green pepper,diced
1 red pepper,diced
2 tomatoes, cut into wedges
1/2 cup chopped fresh basil

HEAT grill to low heat.
MIX 1/4 cup dressing and mustard in shallow dish until well blended. Add corn; turn to evenly coat. Transfer corn to grill; reserve dressing mixture.
GRILL corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool. Cut corn from cobs; place in large bowl.
ADD beans, peppers, tomatoes, basil and remaining dressing; mix well.

Firecracker Grilled Alaskan Salmon

INGREDIENTS
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt


DIRECTIONS
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.