salmon with sweet corn, tomato, and avocado relish... 20 minutes

the goods:

2 ears corn, husks and silks removed
2 vine-ripened tomatoes, cored and cut into 3/4-inch pieces
2 avocados, halved, pitted, and cut into 3/4-inch pieces
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 to 4 skin-on salmon fillets
1/2 teaspoon Creole seasoning



In a large pot of boiling water, cook corn until tender, 4 to 5 minutes. Let corn cool enough to handle. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; toss gently to combine.



Heat frill to medium-high. Clean and oil hot grates. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes. Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more.



Serve salmon with corn relish.

soy-marinated flank steak... 25 minutes, plus marinating

the goods:

1 cup soy sauce
1/4 cup light-brown sugar
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon red-pepper flakes
1/4 teaspoon ground pepper
1 flank steak



In a resealable plastic bag, combine soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in bag, seal and swirl so marinade coats the steak. Refrigerate 1 to 2 hours, flipping bag occasionally.

Heat grill to high. Remove steak from marinade, letting excess drip off. Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

grilled pork chops with spice paste... 15 minutes, plus marinating

the goods:

4 garlic cloves, minced
3 tablespoons vegetable oil
2 tablespoons light-brown sugar
1 tablespoon salt
2 teaspoons paprika
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
2-4 bone-in pork loin chops



In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Place on a plate and refrigerate 1 hour (or up to 3).



Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving.