Sauteed Salmon with Sweet Corn

Mid-July-- the time of year that farmers' markets are booming with color, flavors, and smells. This week, you can find high volumes of sweet corn entering the market. If you haven't heard already, sweet corn pairs delectably with our salmon. 

Bryan Miller, of the New York Times shares his recipe on how to marry this delightful pair of farmers market goodies. Find it here! 

INGREDIENTS
1 clove garlic, peeled
3 tablespoons olive oil
4 cups tightly packed spinach leaves, washed and dried
Salt and freshly ground pepper to taste
4 tablespoons unsalted butter
8 shiitake mushrooms, stemmed (halved or quartered if large)
2 cups fresh sweet corn
4 skinless salmon fillets (3 to 4 ounces each)
3 tablespoons finely diced chives

PREPARATION

1. Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
2. Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
3. In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
4. Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
5. Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.