Grilled Salmon Fillet with Summer Vegetable Relish

1 cucumber, peeled, seeds removed, diced
1 tomato, diced
1/4 red onion, diced
1 cup [224 g] fresh corn kernels, blanched, or frozen corn
1 zucchini, diced
1 tablespoon chopped fresh dill
1 tablespoon sherry vinegar
1/4 cup olive oil, divided
Salt and pepper
4 6-ounce[168 g] pieces salmon fillet

In a bowl, combine vegetables, dill, vinegar,
3 tablespoons olive oil, and salt and pepper to taste.

Let rest for at least 30 minutes.

Meanwhile, season salmon with salt and pepper to
taste. Brush with the remaining olive oil. Grill over
medium-high heat about 5-7 minutes per side, or
until the fish flakes easily.

When the fish is done, place on plates and garnish
with Summer Vegetable Relish.

Makes 4 servings.