Teriyaki Salmon with Baked Corn on the Cob

By polledl

Ingredients

• 4 fillets (4 ounce ea.) Wild Alaskan Copper River Salmon
• 1/4 cup(s) Lawry’s® Teriyaki Marinade
• 1 diced pineapple, drained (20 ounce)
• 4 sheets (12x18 inches each) aluminum foil
• Nonstick cooking spray
• 4 ears fresh sweet corn
• 1/4 cup(s) Bertolli® Extra Virgin Olive Oil
• 2 tsp. Tone’s® Canadian Steak Seasoning
• 2 tsp. ReaLemon® Juice
• 4 sheets (12x18 inches each) aluminum foil

Preparation

Step 1

For salmon

1.Cut salmon fillet into four pieces.
2.Spray pieces of foil with nonstick cooking spray. Place one fillet in the center of each piece of foil. Drizzle each fillet evenly with marinade and top with 1/4 cup of pineapple.
3.Fold foil lengthwise, bring up the sides and fold down several times to create a slight dome over the fillet. Pinch the folds to make an airtight seal.
4.Bake at 425° for 20 minutes or until salmon flakes with a fork. Or grill for 20 minutes on a camp stove on medium-low heat or until salmon flakes with a fork. Higher altitudes will require slightly longer cooking times.
For corn

1.Wash and remove any husk or silk from corn cobs.
2.In a small shallow dish, combine olive oil, seasoning and lemon juice.
3.Dip each ear of corn into olive oil mixture and place in the center of foil.
4.Fold foil lengthwise, bring up the sides and fold down several times to create an airtight seal.
5.Bake at 425° F for 20 minutes until tender.
6.Optional: Grill for 20 minutes on a camp stove on medium-low heat until