4 (6-oz) fresh California King Salmon steaks Citrus Marinade 1/2 cup fresh orange juice 1/4 cup fresh lime juice 2 Tbsp olive oil 2 cloves garlic
crushed 1 serrano chile
seeded and minced 2 tsp grated lime zest 1/2 tsp salt 1/8 tsp coarsely ground black pepper Roasted Corn-Black Bean Salsa 2 diced Roma tomatoes 1 15-oz can black beans
rinsed 1/3 cups minced green onions 1/3 cup cilantro 2 seeded minced serrano chiles 1/2 tsp each slat and chile powder 1/4 tsp ground black pepper
Rinse salmon steaks and pat dry. In small bowl, whisk together orange juice, lme juice, oil, garlic, shile, lime zest, salt and pepper. Remove 1/3 cup marinade and reserve to add to Roasted corn Salsa. POur remainder of marindae over salmon in plastic bag; marinate in refrigerator while making salsa. Place salmon on oiled grill 4 inches from medium-hot coals. Grill about 5 mintues on each side, brushing with marinade from time to time. (Discard leftover marinade.) Salmon is done when meat flakes easily and is evenly colored. Serve tieh Roasted Corn-Black Bean Salsa. Roasted Corn-Black Bean Salsa: Roast 3 to 4 ears fresh corn on the cob (husks removed) on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool. Slice kernels off cob and place in medium bowl. Mix Roma tomatoes; 1/3 cup minced green onions; 1/3 cup minced cilantro; 2 seeded and minced serrano chiles; 1/2 tsp each salt and chili powder; 1/4 tsp ground black pepper and 1/3 cup reserved citrus marinade. Stir gently.