Grilled Alaskan Salmon Steak with Corn Salsa

 

6 to 8 salmon steaks (6 oz each and thawed, if frozen)
1 1/2 cups chopped tomatoes
1 cup cook corn kernels
1/2 cup chopped green bell pepper
1  tablespoon sliced onion (green, preferably)
1 clove minced garlic
 2 teaspoons red wine vinegar
1 teaspoon chopped cilantro
Salt, red pepper sauce and black pepper to taste.

Put salmon steaks on oiled grill over hot coals or on George Foreman Grill. Grill 10 minutes  per inch of thickness (measure at thickest part) or until fish just flakes when tested with a fork.  Turn halfway through cook time. Toss together all remaining ingredients (except salt) in a bowl to make salsa. Season salsa with salt to taste before serving.