Barbecued Salmon on Roasted-Corn and Arugula Salad

2 ears corn on the cob with husk1 red pepper4 salmon fillets (5 ounces each)7 teaspoons barbecue seasoningSalt and pepper to taste1 cup barbecue sauce4 large Gulf shrimp, butterflied 1/2 cup buttermilk1 teaspoon barbecue seasoningSalt and pepper to taste1 cup cornmealSalad 1/2 pound, arugula or spinach leaves 1/4 thinly sliced cup red onion3 tablespoons chopped cilantro1 tablespoon minced jalapenoJuice and zest of 1 lime2 tablespoons olive oil2 teaspoons minced garlic1 yellow tomato, cut in thin wedgesSalt and pepper to tasteHeat the oven to 375 degrees.Roast the corn in the husk until the corn is light golden in color, about 40 minutes. Roast the red pepper until the skin wrinkles, about 20 minutes. (Alternatively, cook the corn on a medium-hot fire on a barbecue grill about 20 minutes, and grill the pepper, turning constantly, about 10 minutes.)Place the pepper in a covered dish to steam while you remove and discard the husk and silk from the corn. Cut the kernels from the cob into a bowl. Remove and discard the skin and seeds from the pepper. Dice the pepper and add it to the corn. Let cool.For the salmon: Season the fish with 2 tablespoons barbecue seasoning, salt and pepper. Brown either on a medium-hot grill or in a saute pan over high heat, cooking about 3 minutes on each side. Brush with barbecue sauce and keep warm.For the shrimp: Heat oil in a deep skillet. Toss the shrimp in the buttermilk and 1 teaspoon barbecue seasonings, dust with cornmeal and flash fry until golden.For the salad: Combine all ingredients with the cooked corn and red pepper. Adjust the seasoning to your taste.To serve: Present the salmon and shrimp on top of the room temperature salad; drizzle the plate with the remaining barbecue sauce.Serves four.Chef Derin Moore, Medinah Country Club, Medinah