2 8oz salmon fillets
6 shrimp, cleaned, de-veined with shells (and head, if possible)
2 tablespoons canola oil
1/2 cup lemon verbena leaves, chopped
2 ears corn
2 tablespoons apple cider vinegar
2 tablespoons butter
1 teaspoon gochugaru (Korean chile pepper flakes)
freshly ground black pepper
1 cup each of sweet potato leaf, baby kale, thai basil and red shiso)
1. Season both sides of salmon fillets with salt and chile pepper. Season shrimp with salt only.
2. Using a sharp knife, remove corn kernels from cob and set aside.
3. In a large skillet over medium high heat, add 2 tablespoons oil and 1 tablespoon butter. Swirl oil/butter mixture to coat bottom of pan. Add the salmon to the pan, with the top side down. Cook for 1 minute. To the same pan, then add the shrimp, filling the areas around the salmon fillets. Cook for 3 additional minutes to develop golden crust on the salmon.
4. Meanwhile, in a small skillet over medium heat, melt 1 tablespoon butter. Add corn and verbena. Season to taste with salt and pepper. Cook for 2-3 minutes until corn is cooked through.
5. When ready, flip the shrimp pieces and salmon. Cook additional 1-2 minutes. For rare, salmon should be hot on outside and cool on inside. Transfer salmon and shrimp to warm platter reserving the pan and its contents.
6. To the same pan used for the shrimp and salmon, add the herb mixture. Stir to coat. Season with salt and pepper. Deglaze the pan with vinegar. Cook for 1 minute to lightly wilt leaves.
7. To serve, spoon corn mixture to center of plate. Place salmon piece on corn, with 3 shrimp to the side. Top with wilted herb mixture.