Salsa: Heat olive oil in large cast-iron pan set over medium heat; stir in garlic and jalapeño pepper. Stir in red peppers and corn; cook until corn browns slightly. Toss with beans, lemon juice, lime juice and cilantro; set aside.

Salmon:

• Season both sides of salmon with salt and pepper. Whisk together olive oil, honey and cumin; place salmon in shallow pan and pour olive oil mixture over top. Refrigerate, turning once, for 30 minutes.
• Place salmon skin-side up on greased grill over medium heat; close lid and grill for 5 to 6 minutes per side. Serve fish on platter topped with salsa.

Recipe provided by Chef Joseph Ciminera