Grilled Spice-Rubbed Salmon With Corn Salsa

Salmon:
2 6 oz. salmon fillets, skin intact
1 tablespoon ground coriander
2 teaspoons mustard seed
1/2 teaspoon ground cumin
1/2 teaspoon coarsely-ground black pepper
1 tablespoon brown sugar
1 pinch salt
mixed peppers for grilling, quartered

Salsa:
2 cups fresh or frozen corn kernels, blanched in salted water 2 minutes,
drained, cooled
1/4 cup finely diced red onion
2 tablespoons olive oil
2 tablespoons fresh cilantro, chopped
1 lime, juice of
1 teaspoon jalapeno pepper, seeded, diced
1 teaspoon brown sugar
1 pinch ground cumin
1 pinch chili powder
1 pinch salt

Salmon: Combine spices in a small bowl. Rub mixture over fillets. Cover
and refrigerate for at least 1 hour or up to 8 hours. Heat grill to medium
heat and place fish skin-side down on grill. Place peppers on grill. Cook
fish 5 to 6 minutes, then carefully flip over. Cook peppers until charred,
but still firm. When fish is cooked, transfer to serving plate and garnish
with corn salsa and grilled peppers. Corn Salsa: Combine all ingredients
in a bowl. Serves 2.

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