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Preparation time:  20 minutes   Cooking time:  11 minutes
1 cup diced plum tomatoes
1/4 cup minced red onion
2 tbsp. chopped fresh cilantro
2 tbsp. white wine vinegar
2 tbsp. fresh lime juice
1/8 tsp. salt
1 jalapeno, pepper, seeded and minced
Cooking spray
1 cup frozen whole-kernel corn, thawed
4 6-oz salmon fillets
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. honey
Lime wedges (optional)
Cilantro springs (0ptional)
1.  Combine first 7 ingredients in a bowl;  set aside
2.  Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.  Add corn;  cook 2 minutes, stirring occasionally.  Add corn to tomato mixture;  stir well.
3.  Sprinkle salmon with 1/4 teaspoon salt and pepper;  drizzle with honey.  Recoat skillet with cooking spray;  place over medium-high heat until hot.  Add salmon;  cook 5 minutes on each side or until fish flakes easily when tested with a fork.  Serve salmon with salsa;  garnish with lime wedges and cilantro springs, if desired.
Yield:  4 servings
Calories:  374 (37% from fat)
Fat:  15.2 g
Protein 38 g
Carbohydrates 21.4g
Fiber 2 g