Seared salmon with corn, cherry tomato and basil salad

Rinse scallions and cut into thin slices, keeping the white and the green portions separate. In a medium sauté pan, warm 1 tablespoon oil over medium heat until hot but not smoking. In a small bowl, pour the hot oil over 1 tablespoon of the green scallion slices and let steep while you prepare the rest of the meal.

• Prep:

• Husk corn and cut kernels from the cob.
• Rinse cherry tomatoes and cut in half.
• Mince garlic.
• Zest and juice lime.

In a medium bowl, combine corn, tomatoes, the white scallion slices, garlic, lime juice, and zest. Season with salt and let stand while you cook the salmon.

With a paper towel, pat salmon dry and season both sides with salt and pepper. In the same pan, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Cook salmon fillets, skin-side down, until skin is crisp, about 5 minutes. Turn and continue cooking until flesh is opaque and flakes easily, about 2 minutes longer.

• Meanwhile:

• Rinse and dry basil and slice into thin strips. Add the basil to the corn and tomato salad and toss.

Transfer salmon to two serving plates along with the salad. Spoon the infused scallion oil over the salmon fillets and serve.