Basil-Lime Salmon with Buttery Grilled Corn

After being slathered with butter and chives, fresh corn kernels are wrapped in foil and grilled to give them deep, toasty flavor. They make a crunchy contrast to the silky grilled salmon.

6 tablespoons sliced fresh chives, divided
1/4 cup chopped fresh basil
3 tablespoons olive oil
1 tablespoon lime juice
1 small garlic clove, minced
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 (6-oz.) salmon or halibut fillets (1 inch thick)
2 cups fresh corn kernels (from 3 to 4 ears corn)
2 tablespoons butter, cut up
2 tablespoons thinly sliced fresh basil

1. Blend 3 tablespoons of the chives, chopped basil, oil, lime juice, garlic, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in blender until smooth. Place salmon in nonreactive pan; pour marinade over salmon. Cover and refrigerate 30 to 60 minutes.

2. Meanwhile, place corn in center of large piece of heavy-duty foil; sprinkle with remaining 3 tablespoons chives. Top with butter; sprinkle with remaining 1/8 teaspoon each of the salt and pepper. Fold into a packet, sealing well.

3. Heat grill. Grill packet of corn, covered, over medium heat or coals 15 to 20 minutes or until corn is crisp-tender, turning every 5 minutes. Remove salmon from marinade; discard marinade. Place salmon on grill during last 10 minutes; grill 8 to 10 minutes or until salmon just begins to flake, turning once. Sprinkle corn with sliced basil; top with salmon.

4 servings

PER SERVING: 445 calories, 26 g total fat (8 g saturated fat), 38.5 g protein, 15 g carbohydrate, 125 mg cholesterol, 365 mg sodium, 2 g fiber

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