Makes 4 servings
- 2 slices thick-cut bacon, diced
- 1 tablespoon olive oil
- 3 ears sweet corn, shucked and cut off cobs (about 2 1/2 cups)
- 1 cup cherry tomatoes
- Salt and freshly ground black pepper
- 2 teaspoons vegetable oil
- Four 4- to 6-ounce wild salmon fillets, skin on
- 1/2 cup basil leaves, torn into small pieces
- In a large sauté pan, cook the bacon over medium-high heat until it browns and renders most of its fat; add the olive oil if necessary to make 2 tablespoons of fat.
- Add the corn and tomatoes and sauté briefly until the corn turns bright yellow and is crisp-tender. Stir in the basil and salt and pepper to taste. Pour the mixture into a bowl and cover loosely with foil.
- Wipe the sauté pan with a paper towel, heat over high heat, and put in the vegetable oil. Season the fillets generously with the salt and pepper and place in the pan, skin side up. Sear them for 3 minutes, reduce the heat to medium, and carefully turn them over.
- Continue to cook until they are medium rare, about 3 minutes depending on thickness. Carefully place the fillets on dinner plates, top with the corn sauté, and serve.
Adapted from The Farm to Table Cookbook: The Art of Eating Locally [Sasquatch Books, 2008]. Visit Ivy at ivysfeast.blogspot.com for more recipes.