INGREDIENTS
4
salmon filets, skin removed
kosher salt and freshly cracked black pepper
2 tbsp
olive oil
2
ears of fresh corn, cut off the cob
1/2 pint
cherry tomatoes, halved
1
red jalapeño, finely chopped
2
scallions, thinly sliced
1/4 cup
chopped basil, cut into a chiffonade
kosher salt and freshly cracked black pepper
2 tsp
champagne vinegar