COOK IT.
Preheat the FORCE™ Grill to medium-high heat and place a trivet onto the grill.
To make the Chipotle Salmon, finely chop the chipotle chilli and mash with the back of a fork until well pureed. Add to a bowl with the olive oil, lime juice, cumin, garlic, salt and pepper. Mix well to combine.
Place salmon side into a baking tray that it fits into, then brush the marinade over the flesh side of the salmon. Place the tray on top of the trivet on the preheated Grill. Add the corn cobs straight onto the grill. Then close the lid of the Grill. Cook for 15-20 minutes, opening the lid to turn the corn once or twice, until salmon is just cooked through, and corn is charred and tender.
Remove corn from the Grill and spread on some Soft Butter. Allow to cool before slicing off the kernels.
To make the Charred Corn + Avocado Salsa, add the corn into a large bowl with the other ingredients. Toss gently to combine. Spoon the Salsa over the Chipotle Salmon and garnish with some cilantro leaves, to serve.