| 4 4-ounce | Salmon fillets, skin removed |
| 1 cup | Chopped fresh tomato |
| 1/2 | Haas avacado, chopped |
| 1 | Garlic clove, crushed |
| 1 tbsp | Balsalmic vinegar |
| 1 tsp | Olive oil |
| 1/2 cup | Cooked corn kernels |
| 1/4 cup | Minced red onion |
| 1/4 cup | Chopped fresh cilantro |
| | Salt and pepper, to taste |
| 1 | Lime, cut in wedges |
Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool.
In a small bowl, combine remaining ingredients (except lime). Refrigerate 30 minutes.
Serve salmon surrounded by the salsa and lime wedges.