1

Preheat a chargrill or barbecue flat plate over high heat. Place corn in a microwave-safe dish and microwave, covered, on High (100%) for 2 minutes or until tender. Cool.

2

Cook salmon for 1 minute each side or until golden but still slightly pink inside. Transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 minutes. Cook corn, turning occasionally, for 3 minutes or until lightly charred.

3

Holding corn upright in a large bowl, remove kernels with a sharp knife. Discard cob. Add salad leaves, basil and juice to corn. Flake salmon over salad and gently toss to combine. Season with pepper to serve.