Crispy Salmon Succotash
Ingredients
- 4 6-ounce salmon filets, skin removed
- kosher salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 2 ears of fresh corn, cut off the cob
- 1/2 pint of cherry tomatoes, halved
- 1 red jalapeño, finely chopped
- 2 scallions, thinly sliced
- 1/4 cup chopped basil, cut into a chiffonade
- 2 teaspoons champagne vinegar
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