1 Jalapeño Pepper
1 Red Sweet Pepper (Chopped)
2 Fresh Ears of Corn (husked)
4 5-to 6-oz. Skinless Salmon Fillets (1/2 to 1 inch thick)
1/2 cup Bottled Barbecue Sauce
2 tsp Olive Oil
Fresh Marjoram or Oregano (optional)
Thinly slice half the jalapeño pepper; seed and finely chop remaining half. In bowl, combine chopped jalapeño and sweet pepper; set aside. Place corn on grill rack directly over medium heat; grill, turning occasionally, 10 to 15 minutes or until crisp-tender. Transfer corn to cutting board; cool slightly. Meanwhile, rinse salmon and pat dry; sprinkle with salt and pepper. Add to grill. Grill 4 to 6 minutes or until fish flakes easily when tested with fork, turning once. Cover salmon to keep warm. Cut corn from cob. Add to chopped peppers with 1 Tbsp. of the barbecue sauce, the olive oil, 1/4 tsp. salt and 1/4 tsp. pepper. Serve salmon with corn and relish. Top with remaining barbecue sauce and fresh herbs. Makes 4 servings.