How to Make

Make the Corn Puree

• Remove the corn kernels from the cob using a knife. Add the corn kernels to a high-powered blender or food processor. Buzz until smooth. There will still be some lumps, that’s ok.
• Next, heat a pan over medium heat. Add the butter. Once the butter has melted add the blended corn to the pan. Mix well. Add the heavy cream and season with kosher salt and cracked black pepper. Reduce the heat to a simmer. Stir frequently to prevent the corn from sticking to the pan.
• If the corn puree begins to get too thick, add a splash more cream and remove it from the heat. Taste and adjust seasoning as needed.

Prep and Grill the Salmon

• Heat the grill pan over medium high heat. Spray it with avocado oil cooking spray. Take two 6-ounce salmon filets and remove any pin bones. Season the salmon with kosher salt and cracked black pepper. Drizzle it with avocado oil making it the entire filet is well coated. Including the skin.
• Place the salmon in the hot pan. (skin side up) Sear for 5-6 minutes. Flip and sear for another 5-6 minutes. Cooking time will vary based on preferred doneness and the thickness of the filets.
• If the salmon begins to get too brown, reduce the heat. Once its cooked to your liking, remove from the heat.

Make the Salad

• Combine halved cherry tomatoes, diced cucumber, diced onion, chopped Italian parsley, kosher salt and cracked black pepper. Hit it with a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil. Toss until well combined. Taste and adjust seasoning as needed.

Assemble

• Add a hearty spoonful of corn puree to the dish. Top the corn puree with a piece of grilled salmon. Top the salmon with a spoonful of tomato salad. Serve immediately and enjoy.