• Season the salmon with salt, pepper & Old Bay seasoning.
• Heat a cast iron skillet to get it good and warm.
• Add the salmon skin side down and place in a 325 degree oven for 10 minutes.
• Remove the salmon from the oven, and brush it with your favorite BBQ Sauce. (I had some homemade Ancho BBQ sauce).
• Place the salmon flesh side down on your BBQ grill, flesh side down.
• Cook for 2 minutes. Let the salmon rest before serving.

Corn & Pea Puree

• Place the ears of corn with there stalks in water and soak for a good 10 minutes.
• Place the corn on your outside grill and cook for 12 minutes or so rotating a couple of times during cooking.
• When the corn is cool enough to handle, place into a food processor with some salt and pepper.
• Blend until pureed.
• Pour the pureed corn into a skillet.
• Add half of the coconut milk and cook until warmed through.
• For the peas, boil them for 2 minutes or so in water.
• Add to the food processor with salt and pepper and puree.
• Drop into a skillet and mix with the remaining coconut milk.
• To plate the dish, place some of the corn puree on half of the plate and the pea puree on the other half. Top with the BBQ salmon.
• Serve and enjoy!