Ingredients

• 1 pound small, ripe mixed yellow and red tomatoes, halved or quartered

• 1 cup cooked fresh corn kernels, from 2 ears

• 1 tablespoon white wine vinegar

• 2 teaspoons finely chopped fresh oregano

• 4 tablespoons extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 2 center-cut skin-on wild salmon fillets (about 6 ounces each)

Directions

1. Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl. 

2. Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.