Grilled Salmon with Cherry Tomato, Charred Corn, and Basil Relish

• 4 ears grilled corn (see below)
• 2 Tbsp canola oil
• kosher salt
• freshly ground black pepper
• 1 pint cherry or grape tomatoes, halved
• 3 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 3 Tbsp thinly sliced basil leaves, plus whole basil sprigs, for garnish
• Perfectly grilled salmon
• 4 (8 oz) salmon fillets
• 2 Tbsp olive oil
• kosher salt
• freshly ground black pepper

For the corn:

Remove silks (keeping husks attached). Replace the husks and tie with kitchen string. Soak in cold water with 1 Tbsp of salt for 10 minutes. Remove from water, shake off excess, then grill 15-20 minutes, turning every 5, with the grill cover closed.

For the salmon:

http://kreutzlandryrecipes.blogspot.com/2014/02/perfectly-grilled-salmon.html