Heat canola oil in a medium pot. Add onion and garlic and sauté 3-4 minutes.
Add remaining ingredients and stir to mix. Simmer sauce for 20-30 minutes, or until it thickens up to your liking. Stir every now and then so the bottom does not burn. When done, use an immersion blender to puree til smooth. Check for seasoning.
Heat a non stick pan over medium-high heat. Add 2 tbls neutral oil to pan and add salmon, skin side up. Cook for 4 minutes. Flip over and cook another 3 minutes, or until desired degree of doneness.
When salmon is done, coat with a thick layer of barbecue sauce.
Combine chiles, jalapeño, red onion, corn, cilantro, lime juice, and pepper in a heatproof 1-quart jar. Bring vinegar, salt, sugar, and water to a boil; pour over corn. (add more water to cover, if needed.) Let cool, put top on and then chill.
On a large serving platter, arrange salmon and pickled corn over a bed of Little Leaf Farms Red & Green Leaf Lettuce. Other suggested toppings: tomatoes, avocado, brown rice, goat cheese, Marcona almonds and sautéed corn.