Fish Taco Salad

Ingredients

• For the grilled fish and the dressing
• 2 pounds Red Snapper or another similar white fish (preferably one that's not endangered or caught using environmentally harmful methods)
• salt and ground cumin for sprinkling
• 1 Alder plank to grill on, if available (soak in water for 1-2 hours before using)
• 1/4 cup 2 tablespoons mayonnaise
• 1/4 cup plain Greek yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 2-3 tablespoons fresh lime juice
• For the salad
• 2/3 cup finely chopped cucumber
• 1 pound shredded cabbage (I used mostly Savoy but also some purple for color)
• 1/4 + 1 teaspoons salt
• 1 teaspoon chopped fresh chives
• 1 teaspoon chopped fresh mint
• 2 scallions thinly sliced into rings (about 2/3 c)
• 1 ear corn, kernels cut off, cob discarded
• 1 tablespoon cider vinegar
• 1 tablespoon canola oil

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