Grilled Salmon, Yellow Potato & Corn Salad

Course Salads

Ingredients in this Recipe

1 1/2 tsp. salt
1 cup tightly packed fresh basil leaves
1 cup yellow cherry tomatoes, halved
1/2 cup extra virgin olive oil, plus more for brushing
1/2 lb. yellow potatoes, such as Yukon Gold or Yellow Finn, boiled until tender and diced
1/2 lemon
2 Tbs. finely chopped sweet onion, such as Vidalia or Maui
4 ears of corn, husks and silk removed
4 salmon fillets, skin on, each about 5 oz.
Freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma