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This easy summer dinner pairs juicy grilled salmon with a bright, creamy lemon sauce and smoky, charred corn ribs. The corn is boiled first until tender, then seasoned and finished on the grill so it gets those delicious crispy, caramelized edges. The lemon sauce keeps the salmon moist and adds a fresh, tangy flavor that pairs perfectly with the sweet grilled corn.
• 1lb Salmon Fillet (cut in half)
• 1 container La Bella Romana lemon sauce
• 2 ears corn on the cob
• 4 ears corn
• Salt, pepper, granulated garlic, crushed red pepper, oregano, and dried parsley (for corn)
• Salt, pepper, crushed red pepper, and a touch of oregano (for salmon)
• 1 stick butter
• EVOO