Grilled Salmon, Corn on the Cob and Mixed Vegetables
Peel back the husks from corn on the cob, remove the silk then fold back the husks. Bring a large pot of water to a boil, season with salt, add the sugar and corn on the cob and simmer for around 15 minutes. Remove and drain.
Preheat the grill.
Rinse the salmon, pat dry and divide into 4 equal pieces.
Peel the asparagus, cut off the woody ends and blanch in boiling salted water for 5 minutes. Run under cold water until cool and drain well.
Rinse the tomatoes, remove the stems and slices.
Mix together the herbs, red pepper flakes, oil and lemon juice. Season with salt and pepper.
Arrange the salmon and vegetables on the hot grill and drizzle (except corn) with the herb oil. Brush the corn with vegetable oil. Grill the salmon for 10-12 minutes, the corn for 10 minutes and the remaining vegetables for about 5 minutes.
Spread the butter over the corn and season with salt. Serve with the salmon and remaining vegetables on serving plates.