Instructions: 1. Combine the lime juice, vinegar, oil, cumin, salt and pepper. Put the salmon in a shallow, non-reactive dish. Pour the marinade over the salmon.

Turn salmon to be sure all sides are coated. Marinate the fish in the refrigerator for 1-2 hours, basting once or twice.

2. In the meantime make the salsa. Mix the tomato, red and green onions, garlic, chiles, cilantro, cumin and lime juice in a medium bowl. put the corn in a small saucepan with about 1/4 cup water. Bring to a boil and cook the corn until tender, 3-5 minutes. Drain most of the water, add the beans, and return pan to the heat. Cook just long enough to heat the beans, 2-3 minutes. Remove from heat and add to chopped vegetables. Add salt and pepper to taste and set aside.

3. Preheat broiler. Place the salmon on a sprayed broiler pan. Broil about 5 inches from heat source. Turn once. Fish is done when the center loses its redness but the flesh is still juicy, about 10 minutes per inch of thickness.

4. Plate each steak with a portion of salsa. Sprinkle plates with coarsely ground pepper and chopped fresh cilantro.

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