| Difficulty Level:    | Serves 2  | Prep Time: 30 min  | Cooking Time: 12 - 14 min |

This dish is not only a feast for the taste buds but also a feast for the eyes. The vibrant colors of the salmon and the salsa create an enticing presentation that is sure to impress. Whether served as a main course at a dinner party or enjoyed for a special meal at home, Grilled ORA King Salmon with Sweet Corn Salsa is a delightful culinary experience that celebrates the freshness and flavors of the season.

Ingredients for Bourbon Cream: 2 ORA King Salmon Fillets Salt and Pepper (To Taste) 1/2 Cup of Corn Kernels (Cut from a Cob) 1 tbl. Shallots (Slice Thin) 1/2 Cup Cherry Tomatoes (Diced) 1 tbl. Basil Leaves (Sliced Very Thin) 2 tbl. Lemon Juice 3 tbl. Extra Virgin Olive Oil   Tools: Gas or Charcoal Grill Grill Brush, Grill Tongs, Aluminum Foil Medium Sized Bowl

How to prepare fish:  

1. Prepare the grill for high direct heat (if you are using a charcoal grill, prepare one side of the grill for high direct heat and the other side with fewer coals for indirect heating).
2. When the grill is hot (you should be able to hold your hand one inch above the grill grates for only 1 second), brush the grill grates with oil. (The best way to do that is to fold up a paper towel, dip in oil, and use tongs to rub the folded up paper towel on the grill grates.)
3. Place fillets meat side down on the oiled grates, turning to get a diamond mark. 
4. Next, place the fillets skin side down on a sheet of oiled aluminum foil on top of the grates.
5. Close the grill lid and cook 1-3 minutes until internal temperature reaches 140 degrees.

How to make topping:  

1. Mix all ingredients together in a bowl.
2. Cover and allow to sit at room temperature for a minimum of 30 minutes.

How to assemble your dish:  

1. Place fillets on the plate.
2. Top fillets with salsa and serve.

Tips from the Chef:

1. Grill fish with the meat side down on oiled grates, turning to get a diamond mark, then turning the fish over and transferring it onto an oiled piece of aluminum foil. Next, set it on the same grates and close the grill lid to allow it to finish cooking. This creates a smaller chance of sticking and easier clean up!
2. Salmon is an oily fish and can easily handle bigger, richer white wines (and even, sometimes, a lighter red), so try a Pinot Gris from Alsace. Pinot Gris is one of the noble grapes of Alsace. It is famous for its rich and oily mouthfeel and ripe fruit flavors which will pair beautifully with the sweet corn salsa and make for a great match with your King Salmon.