Recipe - Grilled Salmon With A Fennel Orange And Coriander Salad

1 pound Salmon fillet (1 to 2
lbs); skin removed
2 tablespoon Olive oil; plus
Olive oil; to brush on grill
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Black Coffee Barbecue Sauce;
see * Note
One half pound Scallions
4 Ears Corn; husk, silk
removed,
Reserve husk

* Note: See the "Black Coffee Barbecue Sauce" recipe which is included in
this collection.

Prepare an outdoor barbecue grill with good charcoal briquettes or wood
chips stacked against one side of the grill and let them burn until ash
white. Brush the salmon lightly with the olive oil and season with salt and
pepper. Place the fish on the grill and begin to cook over indirect heat
(cooler part of the grill). Grill 2 to 3 minutes on each side until the
salmon begins to develop grill marks. Brush the fish with the barbecue
sauce and cover the area where the fish was cooking with the reserved corn
husks. Lay the fish on top and cover the fish with the remaining husks.
Continue to barbecue the fish in this manner until it reaches the desired
doneness. While the fish is cooking lay the corn to the side on the grill
and cook quickly. Cook the scallions in a similar fashion. When the salmon
has barbecued under the corn husks, remove and serve. This recipe yields 2
to 4