Step 1: Prepare an outdoor grill to medium heat. Brush grates with canola oil to avoid sticking. While grill is heating, place salmon fillets in the center of a large piece of foil. Brush each fillet with olive oil and sprinkle evenly with blackened seasoning. Crimp sides to close foil pack. Step 2: In a large bowl, whisk together 2 limes, freshly squeezed, 1 tsp honey and a heaping 1/2 tsp kosher salt. Set aside. Step3: Once grill is hot, place the salmon foil pack on grill. Add 2 ears corn, fully shucked and 2 peaches, halved, pitted (flesh-side down) to grill for 5-10 minutes until corn and peaches have developed a nice char on all sides. Transfer corn and peaches to a cutting board. Close grill and allow salmon to finish cooking, about 5 minutes more. You’ll know the salmon is done when it’s opaque and begins to flake. Step 4: While salmon cooks, strip corn kernels from the cob and roughly chop peaches. Add to bowl with the lime juice mixture. Add 1 slightly firm avocado, diced, 1 jalapeño, seeded and diced, 1 tbsp shallot, minced, 3 tbsp basil, finely chopped, folding to gently combine. Taste and add more salt and/or shallot if you desire. Remove salmon from grill and serve with salsa.