Southwest Salmon with Black Bean-Corn Salsa

• 1 pound Wild-caught Salmon Fillets, Skin-on
• 1/4 cups Extra Virgin Olive Oil
• 1 clove Garlic, Minced
• 1 Bell Pepper, Stem And Seeds Removed, Then Diced
• 3/4 cups Corn Kernels, Fresh Or Frozen
• 15 ounces, weight Canned Black Beans, Drained And Rinsed
• 1- 1/2 Tablespoon Red Wine Vinegar
• 1- 1/2 Tablespoon Freshly Squeezed Lemon Juice
• 1 Tablespoon Oregano, Chopped
• 1 Tablespoon Chives, Chopped
• 1 Tablespoon Cilantro, Chopped
• 1 teaspoon Cumin
• 1/2 teaspoons Crushed Red Pepper Flakes
• Salt And Freshly Ground Black Pepper

1. Prepare the grill for low heat.
2. Season the salmon with salt and pepper.
3. Place the salmon on the grill, pink-side-down, and cook for about 5-7 minutes.
4. Flip (the fish should release easily from the grill when ready) and cook skin-side-down for about 5-7 minutes.
5. Remove from the grill and set aside.
6. Meanwhile, heat 2 tablespoons olive oil over medium heat in a saute pan.
7. Add the garlic and cook until lightly softened, about 2 minutes.
8. Add the bell pepper and cook about 2 minutes more.
9. Add the corn and black beans, stir, and cook until corn and beans are heated through.
10. Remove from the heat and add 2 tablespoons extra virgin olive oil, vinegar, lemon juice, oregano, chives, cilantro, cumin, and crushed red pepper flakes.
11. Season to taste with salt.
12. Stir until well combined.
13. Spoon the black bean-corn salsa over the cooked salmon, and serve.

salmon, olive oil, clove garlic, bell pepper, corn kernels, black beans, red wine vinegar, freshly squeezed lemon juice, oregano, chives, cilantro, cumin, red pepper, salt

Taken from tastykitchen.com/recipes/main-courses/southwest-salmon-with-black-bean-corn-salsa/ (may not work)