Barbecued Salmon with Corn Relish

1 jalapeno pepper
1 red sweet pepper, chopped
2 fresh ears of corn, husked
4 5- to 6- oz skinless salmon fillets, 1/2 to 1 inch thick
1/2 cup bottled barbecue sauce
2 tsp olive oil
Fresh marjoram or oregano (optional)

1. Thinly slice half the jalapeno pepper; seed and finely chop remaining half.  In bowl, combine chopped jalapeno and sweet pepper; set aside.
2. Place corn on grill rack directly over medium heat; grill, turning occasionally, 10 to 15 minutes or until crisp-tender.  Transfer corn to cutting board; cool slightly.
3. Meanwhile, rinse salmon and pat dry; sprinkle with salt and pepper.  Add to grill.  Grill 4 to 6 minutes or until fish flakes easily when tested with fork, turning once.  Cover salmon to keep warm.  Cut corn from cob.  Add to chopped peppers with 1 Tbsp. of the barbecue sauce, the olive oil, 1/4 tsp. salt and 1/4 tsp pepper.
4. Serve salmon with corn and relish.  Top with remaining barbecue sauce and fresh herbs. 

SERVES 4

Each serving: 395 calories, 22 g fat, 18 g carb, 2 g fiber, 31 g protein