Pan-seared salmon with corn and bean salsa in papaya salad dressing

Boil fresh corn in water six minutes and cut off the kernels.

Cut long beans into small pieces; combine in a mixing bowl with the corn and canned black beans, keeping corn the main ingredient.

Cut the top and bottom off the grapefruit and segment it.

Pound garlic and chilies to a fine paste in a mortar; add the palm sugar and work until mostly dissolved, then the fish sauce and freshly squeezed lime juice. Leave adjusting until the end.

Salt the salmon and pan sear it on high heat for crispy edges.

At the last minute, dress the corn and beans, add the grapefruit segments without their juice, then cilantro and plenty of rough-chopped mint; toss and taste.

Douse the fish generously with salsa, top with saved grapefruit pieces and small mint leaves; serve extra salsa alongside, with rice if wanted.