2 pounds salmon fillet (not salmon steaks)
Juice of one lime
2 Tbsp. coconut oil in liquid form
11/2 Tbsp. sea salt
2 tsp. black pepper
1 Tbsp. dry oregano
3 large roma tomatoes
6 ears of yellow corn, husk on
To prepare salmon, squeeze with lime juice covering fish completely. Spoon coconut oil evenly over fish. (If using King salmon, this step is not required as it has its own natural oils to keep the fish moist.) Sprinkle fish with 1 Tbsp. sea salt and 1 tsp. black pepper. Place two large sheets of aluminum foil on a flat surface, horizontally, one partially covering the other. The foil should be 6 inches longer than the salmon fillet. Place the salmon on top of the foil, covering the seam where the two sheets overlap. Pull the foil up around the salmon creating a "tent". Seal top and sides. Be sure there are several inches of space between the salmon and the top of the foil. This will keep the salmon from sticking and will keep it moist. Set salmon aside while BBQ is heating. Heat BBQ to medium high and prepare corn. Corn and salmon should cook simultaneously.
While BBQ is heating, open each ear of corn and remove the silk. Do not remove the husk. Once silk has been removed, replace husk over entire ear of corn. Soak ears of corn in cold water for 5 minutes. This will keep them from burning on the BBQ and the husk will give the corn a delicious, nutty flavor. When ready to eat, pull the husk back and it doubles as a handle when eating.
Place salmon and corn on grill over direct heat and cook for 20 minutes. The corn should be turned once. While salmon is cooking, slice tomatoes and sprinkle with 1/2 Tbsp. sea salt, 1 tsp. black pepper and oregano. Salmon is ready when flaky and no longer bright pink.