Blistered Corn and Salmon Salad

Blister the corn: Heat 1 teaspoon olive oil in a large pan over high heat. Add the corn and cook, rotating every 1-2 minutes, until charred. Season with salt and pepper and set aside

Char the peaches: in the same pan, heat another 1 teaspoon olive oil over high heat. Add the peachslices and cook 1-2 minutes per side, until charred. Season with salt and pepper and set aside

Cook the salmon: in the same pan, heat another 1 teaspoon olive oil over medium heat. Season the salmon on all sides with salt and pepper. Add to the pan and cook 3-4 minutes per side, until golden brown and opaque in the center. Set aside, then add the scallions to the same pan and cook, tossing, 1-2 minutes, until soft. Set aside

Make the vinaigrette: in a large bowl, whisk together 1 tablespoon white wine vinegar, 1 ½ tablespoons olive oil,¼ teaspoon coriander, ½ teaspoon cumin, and a pinch of salt and pepper

Using a fork, flake the salmon into large bite-sized pieces. Cut the corn kernels off the cob