April 8th, 2012
Brush corn, onion and salmon with olive oil and sprinkle with salt and pepper.
Barbecue salmon for about 5 minutes per side, or until just cooked. (Salmon can also be roasted on a parchment-lined baking sheet in a preheated 425 F oven for 15 minutes. Cut salmon into serving pieces after roasting.)
Barbecue onion and corn for a few minutes per side, until browned. Cool. Cut kernels off cobs into a large bowl (about 4 cups).
Dice onion and add to corn. Add arugula.
For dressing, in a small bowl, whisk together garlic, lime juice, salt and chipotles. Whisk in olive oil. Add to corn mixture and toss.
Arrange corn salsa on each plate. Top with a piece of salmon.