Barbecued Salmon with Corn Relish

ingredients
1 jalapeño pepper
1 red sweet pepper, chopped
2 fresh ears of corn, husked (I used 3 ears of corn)
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) --> I used fresh oregano from my herb garden, it was WONDERFUL!

directions
1. Thinly slice half the jalapeño pepper; seed and finely chop remaining half. In bowl, combine chopped jalapeño and sweet pepper; set aside.

2. 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.

3. 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.

4. Serve salmon with corn and relish. Top with remaining barbecue sauce and fresh herbs. Makes 4 servings.

nutrition facts
Calories 395, Total Fat (g) 22, Saturated Fat (g) 5, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 6, Cholesterol (mg) 78, Sodium (mg) 470, Carbohydrate (g) 18, Total Sugar (g) 8, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 80, Calcium (DV%) 2, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet