From Drake’s Beach Café, Inverness

“Organic Marin — Recipes from Land to Table”

Drake’s Beach Café prepares perfectly cooked salmon with a mélange of local summer vegetables. The salmon should be served slightly undercooked to ensure a moist fillet.

Tomatoes and Corn:

1 Tbsp. canola oil

1 Tbsp. unsalted butter

2 Tbsp. minced shallots

2 cups corn kernels (about 3 ears)

1 1/2 cups multicolored cherry tomatoes, halved

1 Tbsp. minced fresh basil

1 Tbsp. minced fresh chives, plus more for garnish

1 tsp. freshly squeezed lemon juice

1/4 tsp. kosher salt

1/8 tsp. freshly ground pepper

Salmon:

4 (6-ounce) king salmon fillets, pin bones removed

1/4 tsp. kosher salt

1/8 tsp. freshly ground pepper

2 Tbsp. canola oil

1 tsp. white truffle oil

For the tomatoes and corn: Heat a large sauté pan over high heat. Add the oil and butter and sauté the shallots for 2 minutes, until they begin to soften. Add the corn and tomatoes and sauté for 2 to 3 minutes, until the tomatoes just release their juices. Remove from the heat and stir in the fresh herbs, lemon juice, salt, and pepper to taste.

Season the salmon fillets with salt and pepper. Heat a large nonstick sauté pan over high heat. Add the oil to the pan and sear the fillets, skin side down, for 3 to 4 minutes, until golden brown and crisp. Repeat on the other side.

To serve, put 2 heaping tablespoons of the vegetables in the center of each of 4 warmed plates. Top each with a piece of salmon, skin side up. Drizzle 1/4 teaspoon of truffle oil around each plate and garnish with the chives. Serve immediately.

Serves 4 as a main course