TO PREPARE THE FRESH CORN POLENTA

To prevent splattering, prep your corn over a very large bowl. Remove the husk and silk from each ear of corn. Score the middle of each kernel lengthwise with a paring knife. With the side of the spoon and with the spoon facing down, scrape the corn cobs downwards into the bowl to remove the kernels, catching the kernels and the juice in the bowl. Compost the cobs.

At the same time you are cooking the salmon, add the butter to a saute pan and add the corn. Cook over low heat until the corn juice has evaporated. Season with salt and pepper.

TO PREPARE THE DRESSING

Quarter the 2 medium-size tomatoes and place them in a blender. Add ¼ cup of extra virgin olive oil and salt and pepper, to taste. Start the blender at low speed, then gradually move the speed to high for 30 seconds. Taste for seasoning and add additional salt and pepper, as needed.

Strain through a fine-mesh strainer into a bowl, using a rubber spatula to push the dressing through the strainer, leaving seeds and skin behind. Pour the dressing into a container with a lid. Refrigerate until ready to use.

TO PREPARE THE CHERRY TOMATOES

Preheat oven to 350°F.

Place the tomatoes, still on the vine, on a baking sheet. Drizzle tomatoes with extra virgin olive oil and salt and pepper, to taste. Place in the oven and cook for about 15 minutes, until just slightly blistered. Do not overcook.

TO PREPARE THE ZUCCHINI

Slice the zucchini into long, thin ribbons using a very sharp knife or a mandoline (if you have one). Toss the ribbons with 1 tablespoon of extra virgin olive oil (all pieces should be lightly covered) and a squeeze of ½ of a lemon. Season with salt and pepper, to taste. Set aside.

TO PREPARE THE SALMON

Pat the salmon fillets dry using paper towels. Season both sides with salt and pepper. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat until just smoking. Place salmon filets in the hot pan skin side down. Cook until the skin is crispy, 4–6 minutes. Carefully flip and continue to cook until salmon is medium rare, another 4–5 minutes. Remove from heat immediately.

TO PLATE AND SERVE

Spoon equal amounts of the fresh corn polenta onto each plate. Next to the polenta, pour a heaping tablespoon or two of the tomato dressing. Place a salmon fillet on top of the corn and tomato dressing. Place a mound of the zucchini ribbons next to the salmon. Place tomato vine across the top and serve immediately.

IF THERE ARE ANY LEFTOVERS…

Any leftover fresh corn polenta may be paired with any protein for another meal. Parmesan cheese is also a great addition. The extra tomato dressing can be used to make pan con tomate: Brush olive oil on slices of ciabatta bread and broil 6 inches from heat for about 3 minutes, or until golden brown. Rub a clove of garlic on each slice and add a thin layer of the tomato dressing. The dressing can also be drizzled over roasted vegetables or other fish or add a small amount of honey to use as a salad dressing.