Grilled Salmon with Roasted Corn Relish

The original recipe, found here, was for four servings, but I cut it down to two and made it as follows:

Ingredients:
2 Anaheim Chiles
Cooking Spray
1 ear of corn, shucked
2/3 cup tomato
1/4 cup cilantro, chopped
3 tbsp lime juice
1/2 tsp salt, divided
1/2 tsp pepper, divided
1/2 tsp cumin
2 salmon fillets (the ones I used were about 8 oz each)

Warm grill. Coat grill rack with cooking spray and place corn and chiles on grill. Rotate every few minutes until browned on all sides. The chiles will probably be ready before the corn. Take the chiles off the grill and place into a large zip lock back for about 5 minutes. Keep rotating the corn until cooked (probably about 15 minutes or so).

Once chiles have cooled enough to handle, remove the skin. Cut in half lengthwise, remove seeds, and chop into bite-size pieces. Remove the kernels from the corn, and combine with chiles, tomato, cilantro, and lime juice. Add 1/4 tsp salt and 1/4 tsp pepper.

Combine remaining salt and pepper with the cumin. Mix well. Rub over salmon fillets.

I used a fish grill basket to grill the salmon, but if you don't have one, you can place it directly on the grill rack. Spray the grill with cooking spray to prevent the fish from sticking to the rack.

Depending on the size of the fillets, the cook time will vary, but the fish should flake easily when it is done. (My fillets were about 8 oz each, and I grilled them for about 15-20 minutes, flipping a couple times.) Serve with relish.