Wild Salmon With Grilled Sweet Onion And Corn Relish

By Sunset
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1 large sweet onion, peeled and sliced 1/2 in. thick

2 shucked ears corn

About 2 1/2 tbsp. olive oil, divided

1 cup halved small cherry tomatoes (quartered if larger)

1/4 cup slivered basil leaves, plus sprigs

2 tablespoons fresh lemon juice, plus lemon wedges

About 1 tsp. kosher salt

About 1/2 tsp. black pepper

4 pieces boned wild salmon fillet (6 to 8 oz. each and 1 to 1 1/4 in. thick), rinsed and patted dry

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