Southwest Salmon with Black Bean-Corn Salsa

Prepare the grill for low heat.

Season the salmon with salt and pepper. Place the salmon on the grill, pink-side-down, and cook for about 5-7 minutes. Flip (the fish should release easily from the grill when ready) and cook skin-side-down for about 5-7 minutes. Remove from the grill and set aside.

Meanwhile, heat 2 tablespoons olive oil over medium heat in a sauté pan. Add the garlic and cook until lightly softened, about 2 minutes. Add the bell pepper and cook about 2 minutes more. Add the corn and black beans, stir, and cook until corn and beans are heated through.
Remove from the heat and add 2 tablespoons extra virgin olive oil, vinegar, lemon juice, oregano, chives, cilantro, cumin, and crushed red pepper flakes. Season to taste with salt. Stir until well combined.

Spoon the black bean-corn salsa over the cooked salmon, and serve.