Ingredients

• For the Sweet Corn Succotash:
• 1/2 cup low-sodium vegetable or chicken stock
• 2 ears sweet corn, kernels removed, or 2 cups frozen corn
• 1 red bell pepper, seeded and finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 can black beans or black-eyed peas, low sodium, drained and rinsed (optional)
• 1/2 cup half-and-half
• For the salmon:
• 1 to 1 1/2 pounds salmon fillets, skin and pin bones removed
• 2 tablespoons extra virgin olive oil
• 4 to 6 tablespoons sweet barbecue or grill sauce (such as Stonewall Kitchen’s Maple Chipotle Grille Sauce)

Serves 4