- 6 ears of corn, shucked
- 2 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- Extra-virgin olive oil, for frying and brushing
- 1 1/2 pounds skinless center-cut salmon fillet, cut crosswise into ten 1/3-inch-thick slices
- Freshly ground pepper
- Flat-leaf parsley leaves, for garnish
- Bring a large saucepan of water to a boil. Add the shucked corn and boil over moderately high heat until just tender, about 4 minutes; drain. When cool enough to handle, cut the corn kernels from the cobs; you will need 2 cups.
- Preheat the oven to 225°. In a medium bowl, whisk the eggs with the milk. Stir in the corn kernels, flour and 1/2 teaspoon of salt. In a large nonstick skillet, heat 1/8 inch of olive oil until hot. Drop tablespoons of the batter into the skillet and cook over moderately high heat, turning once, until golden brown, 4 minutes. Transfer the cakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
- Heat a griddle over high heat or on a preheated grill. Brush the salmon with oil and season with salt and pepper. Lay the fish on the griddle and cook undisturbed over high heat until browned on the bottom and barely cooked, 3 minutes.
- Place the corn cakes on plates and top with a salmon slice. Garnish with the parsley and serve right away.
Among the grape varieties that Argentina produces well is Chardonnaya full-bodied white that goes particularly nicely with rich fish like the seared salmon here.