Recipe by Joey Altman. Serves 4.
Ingredients
4 salmon fillets, without skin
1/2 cup extra virgin olive oil, divided
4 ears of corn, shucked and cut from the cob
1/4 cup minced shallots
1 jalapeño, seeded and minced
2 green onions, chopped
2 pounds heirloom tomatoes
1/2 cup basil leaves, torn into small pieces
Juice of 1 lemon
Salt and pepper to taste
Directions
Heat a grill pan on medium high heat. Lightly oil the salmon and season with salt and pepper. Place salmon on heated pan and grill to desired doneness, about 5 minutes for medium.
Meanwhile, heat a saute pan over medium high heat. Place a few tablespoons of oil in the pan, then add the corn, shallots, jalapeños and green onions and cook for 1 minute. Add the tomatoes and cook for an additional minute.
Transfer the saute pan ingredients to a mixing bowl and add the basil, lemon juice and remaining oil. Toss and season to taste. Divide among four plates and place a grilled piece of salmon on top.
