INGREDIENTS
3 cups
fresh corn kernels (from 3 to 4 ears)
3
shallots, chopped
2 tsp
fresh thyme (about 8 sprigs)
2 tbsp
extra virgin olive oil
1/2 tsp
plus ⅛ teaspoon kosher salt
1/4 tsp
plus ⅛ teaspoon freshly ground black pepper
1/8 tsp
crushed red pepper flakes
4
pieces salmon fillet, about 1-inch thick
2 tbsp
unsalted butter