Cold Poached Salmon With Roasted Corn

One of my summer survival tricks is preparing the evening meal in the cool of the morning. Turning on the oven at the hottest part of the afternoon is defeating, and no one wants a hot meal when the mercury is inching towards triple digits.
This is more a guide, than a recipe as I was trying to use some of the (too many) herbs taking over my garden. I wouldn't go out and buy chives, lemon balm, or fresh tarragon for a poached fish salad-use what you have, and really any dressing will do. The same goes for the poaching liquid. I used dry vermouth, but white wine, or even broth would be absolutely fine. The idea is getting a meal cooked early, and giving it time to chill for the evening meal.

For the fish:

Salmon fillets
1/2 cup water
1/2 cup dry vermouth
1/4 teaspoon salt
1 generous sprig of lemon balm
1 sprig of fresh thyme
a bay leaf

Bring the liquid to a boil in a large skillet and add herbs and seasonings, reduce to simmer and place in fish skin side down. Cover, and cook until done-about 10 minutes, but it will vary with the thickness of your fish. Remove to a plate to cool, then chill.

For the roasted corn:

Scrape the kernels from about 6 cobs of corn (you may as well make extra, it lasts a couple days). Combine with 2 tablespoons corn oil, 1/4 teaspoon salt, and black pepper. Pour onto a rimmed baking sheet and cook 30 minutes at 400 degrees F. stirring occasionally. When the corn starts to turn slightly brown, it is done. If you have a sweet red pepper to chop up and add in the roasting pan-do so, they're great together. If you are making the corn to serve with southwestern food, add some chili powder and garlic to the mix.

For the salad dressing:

1/2 cup olive oil
1/4 cup cider vinegar
1/4 teaspoon salt
Ground black pepper to taste
1/2 teaspoon dry mustard powder
1 tablespoon snipped chives
1 tablespoon chopped chervil
2 teaspoons dill
1 teaspoon granulated sugar

Mix well, and make at least 30 minutes before serving. This makes quite a bit, but again, why not make enough for future meals?

Assembling the salad:

I used a variety of lettuces, and then I added lovage and orange mint leaves as well. Again, I'm not suggesting you buy them, but if you have them in your garden, the combination is lovely in a salad.

Dress the greens lightly with the salad dressing. Scatter on some roasted corn, and top with the chilled, poached salmon fillets. If you have them, snip additional chives over the fish, and drizzle on a bit more of the dressing. Serve well chilled.