1. Prep the peppers and pineapple.  Slice the serrano peppers thinly on a mandolin and place in a small bowl.  Cover with champagne vinegar, about 1/4 cup, and let pickle for an hour or more.  Taking 1/2 of the cut pineapple, place it flat side down and cut very 12 very thin slices (about 1/8″ each).  These will be used for the base of the plate.  Dice some of the remaining pineapple in very small pieces so you have about 1/4 cup of finely diced pineapple for the relish later.

2. Char the corn on the cob over a hot grill or flame from your gas stove on high heat, rotating often, about 3-5 minutes.  This char will give the succotash a nice smoky flavor.  Stand the corn upright and cut off the kernels with a large knife.  Reserve the kernels for the succotash.

3.  Heat a large sauté pan on medium heat and add oil and butter.  Add onion to skillet and cook, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, lima beans, edamame, red pepper, cayenne and thyme and cook, stirring, until vegetables are tender, about 7-10 minutes. Stir in 1 Tbsp champagne vinegar and a good amount of salt and pepper to taste.  Drain the pickled serrano peppers and add 1/2 of the peppers to the mixture.  Toss to distribute evenly. Cook 5-10 more minutes then set aside and keep warm.

4.  Add the other 1/2 of the serrano peppers to a 1/4 cup of finely minced pineapple.  Set aside for garnish.

5. While the succotash is cooking, prepare the salmon.  Pat salmon dry and season with salt and pepper.  Heat 2 Tbsp oil in a 12-inch nonstick skillet over medium high heat. Add salmon skin side down, and sear until well browned, about 4-5 minutes.  Turn heat down to medium and gently turn fish over and sear until just cooked through, 3 to 4 minutes more.

6.  To plate, overlap 6 thin pineapple wedges on the bottom of the plate.  Spoon 1/2 cup of succotash over the pineapple.  Add the salmon on top of the succotash.  Garnish with the pineapple & serrano relish.  Optional: drizzle with basil oil (below)

Basil oil: add 1 cup packed spinach to a large pot of boiling salted water and blanch for 30 seconds until just cooked and color is set.  Remove with a slotted spoon and shock in ice water for a few minutes to cool.  Drain and dry the basil leaves and transfer to a blender with 1/2 cup good extra virgin olive oil and a 1/2 tsp salt.  Puree on high speed for 3 minutes until completely smooth.  Strain through a fine sieve and reserve. 

Read the original on: The Date Dish