In a glass jar, pour all the ingredients and whisk until they're all mixed into a smooth vinaigrette.

Rub a little bit of oil on the corn and grill it in medium high heat by turning it occasionally. This should take about 30 minutes. In the mean time, throw the tomatoes in a baking pan, drizzle with some oil and roast for about 35 minutes.

Once corn is grilled, remove the kernel by allowing it to stand on a wide bowl and using a sharp knife, slice downwards.

In the same bowl, add shallots, roasted tomatoes, fresh mint and vinaigrette. Give it a toss and it’s done.

Marinate the salmon with yogurt, cumin powder, chili powder and salt. Let it rest for an hour.

Once ready, grill it at medium heat for about 6 minutes on each side. Make sure after you place the salmon fillet on the grill, you do not move it or else, it will tear apart. Once it’s cooked through, it will easily come off and you will get a perfect grill mark too.