By Dianne Bunis

Here's a fun and delicious way to add fish with antioxidants and "good fat" to your diet, all summer long. Salmon provides omega-3 fats and is beneficial to your health.

Grilled Salmon Tacos with Sweet Corn Salsa

Serves 4

1 pound skinless salmon fillet, organic wild (avoid farm-raised)

2 limes (cut one into wedges; the other will be used for juice *see below)

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1/8 teaspoon hot red pepper flakes

2 ears of fresh, sweet corn, cooked

1 cup cherry tomatoes, sliced

1/2 cup red onion, chopped

3/4 cup fresh cilantro, roughly chopped, discard stems

1/8 cup fresh lime juice*

Extra virgin olive oil for drizzling

8- to 6-inch flour tortillas

Hold corn steady on a cutting board and run knife down the sides to cut corn off the kernels. Place kernels into a mixing bowl, add tomatoes, red onion and cilantro. Add lime juice and drizzle oil, mix well. Sprinkle with salt and pepper; refrigerate until serving.

Wash and dry salmon, drizzle with olive oil, red pepper flakes, salt and pepper.

Wrap tortillas in foil, set aside. Cut one lime into wedges.

Lightly oil outdoor grill grate or cover with foil and spray with cooking oil, then preheat grill for medium heat.

Place salmon on preheated grill. Cook salmon until the fish flakes easily with fork, 5 to 7 minutes per side, depending on thickness. Just before you turn the fish to the second side, place foil wrapped tortillas on upper grill to warm.

Remove salmon and cut lengthwise into 6 pieces. To serve, fill warm tortillas with salmon, top with corn salsa, serve with a lime wedge for extra zest!