THIRTEEN OLIVES PURE HEALTH 2 5-8 oz Salmon filet 1 Ear Corn 1 Peach 1 Avocado 6 Almond Stuffed Olives 1 Cup SAVORY Watermelon 1 Ripe Tomato Grilled Salmon Summer Succotash 6-8 Basil Leaves 1/4 C Garlic Olive Oil 1/3 C Cranberry Pear Balsamic Vinegar Sea Salt & Fresh Cracked Pepper To Taste Prepare your grill 450-475 degrees. Grill the corn in husk until charred on the outside about 5 minutes, cool, peel & remove from the cob. Small dice the peach & watermelon, cut the tomato & the avocado into large dice, halve the olives. Gently combine all of the veggies & fruit with 2 T of Garlic Olive Oil, the Balsamic, & Basil, season to taste. Season the salmon with salt, pepper & rub with Olive Oil. Place on clean, seasoned & hot grill to prevent the fish from sticking. Grill for 3 minutes per side or until properly cooked. Top The Cooked Salmon with the Succotash and serve. THIRTEEN OLIVES PURE HEALTH 2 5-8 oz Salmon filet 1 Ear Corn 1 Peach 1 Avocado 6 Almond Stuffed Olives 1 Cup SAVORY Watermelon 1 Ripe Tomato Grilled Salmon Summer Succotash 6-8 Basil Leaves 1/4 C Garlic Olive Oil 1/3 C Cranberry Pear Balsamic Vinegar Sea Salt & Fresh Cracked Pepper To Taste Prepare your grill 450-475 degrees . Grill the corn in husk until charred on the outside about 5 minutes , cool , peel & remove from the cob . Small dice the peach & watermelon , cut the tomato & the avocado into large dice , halve the olives . Gently combine all of the veggies & fruit with 2 T of Garlic Olive Oil , the Balsamic , & Basil , season to taste . Season the salmon with salt , pepper & rub with Olive Oil . Place on clean , seasoned & hot grill to prevent the fish from sticking . Grill for 3 minutes per side or until properly cooked . Top The Cooked Salmon with the Succotash and serve .