Ingredients (Serves 6)

6	ears corn, husks and silk removed
1	small red onion, thickly sliced
2 lb	boneless salmon fillet, skin removed, cut in 6 pieces
2 tbsp	olive oil
1 tsp	salt
1/4 tsp	pepper
1	bunch arugula, chopped (about 2 cups, packed)

Lime Chipotle Dressing:

1	clove garlic, minced
2 tbsp	lime juice
1½ tsp	salt
1 tbsp	pureed chipotles
1/4 cup	olive oil

Instructions

1. Brush corn, onion and salmon with olive oil and sprinkle with salt and pepper.
2. 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.)
3. Barbecue onion and corn for a few minutes per side, until browned. Cool. Cut kernels off cobs into a large bowl (about 4 cups).
4. Dice onion and add to corn. Add arugula.
5. For dressing, in a small bowl, whisk together garlic, lime juice, salt and chipotles. Whisk in olive oil. Add to corn mixture and toss.
6. Arrange corn salsa on each plate. Top with a piece of salmon.

Excerpted from Bonnie Stern's Essentials of Home Cooking by Bonnie Stern Copyright © 2003 by Bonnie Stern. Excerpted by permission of Random House of Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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