- 2/3 cup frozen whole kernel corn
- 1/2 cup Archer Farms™ chipotle raspberry grill sauce
- 2 tablespoons vegetable oil
- 1 (11 ounce) salmon fillet
- 1 (5 ounce) bag baby romaine salad
- 2/3 cup chopped red bell pepper
- Cook corn according to package directions. Place in refrigerator to chill.
- Heat grill.
- Whisk together 1/3 cup of the chipotle raspberry sauce and oil; set aside.
- Place salmon on grill, skin side up, over medium heat. Cover and cook for 5 minutes. Turn salmon and spoon on remaining sauce, spreading to cover. Cook an additional 4 to 5 minutes or until salmon is opaque in center and flakes easily with fork.
- Toss romaine with reserved sauce mixture; divide between 2 plates. Top with bell pepper and corn. Cut salmon into two equal pieces; remove skin and place on top of salads. Season to taste with salt and pepper.