For a healthy grilling option, this Asian-Tabasco marinated salmon with spicy nectarine salad and fresh corn grits incorporates the fresh flavors of summer with a spicy kick.
In a large bowl, combine the agave syrup, soy sauce, Tabasco Chipotle Sauce, fish sauce, Tabasco Original Red Sauce, garlic, and olive oil. Add the salmon fillets and cover and refrigerate for 3 hours, turning occasionally. After marinating, grease the grill and preheat it to medium-high. Place the salmon, skin-side up on grill, and cook for 4 minutes. Turn the fish and cook about 4 minutes longer, or until the salmon flakes easily when tested with a fork.
In a medium bowl, combine the nectarines, mint, olive oil, salt, and Tabasco Chipotle Sauce. Mix well, cover, and then refrigerate.
Grate the kernels from the corn into a bowl and mix with the butter in a 2-quart saucepan. Over high heat, heat the corn until boiling, frequently stirring until the mixture thickens. Stir in Tabasco Original Red Sauce, salt, and pepper, and mix well. Serve with the salmon and nectarine salad.