Salmon With Corn And Tomato Relish

This is what I had. Leftover grilled corn. Some heirloom tomatoes from my garden and olive oil, balsamic vinegar, salt, and pepper. I ended up using some fresh basil from my garden also, but it was an afterthought so it did not make its way into the picture.I took the corn of the cob, sliced up the tomatoes, drizzled a little olive oil and vinegar over it and seasoned it with salt and pepper. Done. Set it aside.I put the salmon in a screaming hot pan with a little olive oil and just seasoned with salt and pepper. I roasted some fingerling potatoes the same way, olive oil, salt and pepper. I had some rosemary so I threw that into the pan as well. Steamed some asparagus and dinner was ready. Right before I served, I added some chopped basil to my corn mixture.