3 ears fresh corn, 3 tablespoons olive oil, 4 salmon fillets (about 5 ounces each), skin on and scaled, pin bones removed, skin dried by wiping with a knife, Kosher salt or sea salt, Freshly ground pepper, Vegetable oil for brushing, 6 cups (about 4-1/2 ounces) lightly packed mixed baby greens,

1 fennel bulb, trimmed, halved lengthwise, cored and cut into paper-thin wedges, 1/3 red onion, cut into paper-thin wedges, 1 cup of grape or cherry tomatoes, 1/4 cup minced fresh flat-leaf parsley, 2 tablespoons minced fresh chives 

Prepare medium-hot fire in charcoal grill or preheat gas grill to medium-high. Pull back husk from each ear of corn without removing it from base. Remove silk, brush each ear lightly with half of olive oil.

Re-cover corn with husk, then twist husks at top to close.

Sprinkle salmon fillets with salt and pepper and brush all sides with rest of olive oil. When grill is hot, brush grill grate with vegetable oil. Place salmon, skin side up, directly over medium-hot fire. Arrange corn on grill grate directly over the fire. Cover grill and cook salmon and corn for about 5 minutes. Turn both corn and salmon; cover grill again. Cook salmon until almost opaque throughout, but still very moist (or an instant-read thermometer inserted in the center registers 125-130 degrees Fahrenheit), about 4 minutes more. Remove salmon from grill and set aside. Give corn one more turn and continue grilling just until it begins to color, about 2 minutes longer. Remove corn from grill.

When corn is cool enough to handle, remove husks. Working with 1 ear at a time, stand upright, stem end down, on cutting board. Using sharp knife, cut downward along cob, removing kernels. Discard cobs and scoop kernels into large bowl. Place baby greens, fennel, onion, tomatoes, parsley and chives in bowl with corn. Toss gently to mix.

Dressing

2 tablespoons rice vinegar

6 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon sugar

1/2 teaspoon kosher or sea salt

Freshly ground pepper

In small bowl, combine vinegar, extra-virgin oil, mustard, sugar, salt and pepper to taste. Stir until well combined. Add dressing to salad; toss lightly. Arrange salad on 4 dinner plates. Place salmon fillet in center, on top of each salad; serve immediately. Serves 4.

* Adapted from "Salmon: A Cookbook," courtesy of Chronicle Books.