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Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa

4	fresh California King Salmon steaks© (six-oz.)

Rinse salmon steaks and pat dry. Prepare the Citrus Marinade. Remove 1/3 cup of the marinade and reserve to add to the Roasted Corn-Black Bean Salsa. Pour the remainder of the marinade over the salmon in plastic bag and marinade in the refrigerator while making the salsa. Place the salmon on an oiled grill 4 inches from medium-hot coals. Grill about 5 minutes on each side, brushing with marinade from time to time. (Discard leftover marinade.) Salmon is done when the meat flakes easily and is evenly colored. Serve with Roasted Corn-Black Bean Salsa. Makes 4 servings.

Citrus Marinade

1/2 cup	fresh orange juice
1/4 cup	fresh line juice
2 tbsp	olive oil
2	garlic cloves, crushed
1	serano chili, seeded and minced
2 tsp	lime zest, grated
1/2 tsp	salt
1/8 tsp	coarsely ground black pepper

In a small bowl whisk together orange juice, lime juice, oil, garlic, chile, lime zest, salt and pepper.

Roasted Corn-Black Bean Salsa

3 to 4	ears of fresh corn
1 can (15 oz)	black beans, rinsed
2	roma tomatoes, diced
1/3 cup	green onions, minced
1/3 cup	cilantro, minced
2	serano chilies, seeded and minced
1/2 tsp	salt
1/2 tsp	chili powder
1/4 tsp	ground black pepper
1/3 cup	Citrus Marinade

Roast the ears of corn on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool. Slice kernels off the cob and place in medium bowl. Mix in the black beans, tomatoes, green onions, cilantro, serrano chilies, salt, chili powder, pepper and citrus marinade. Stir gently.

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