Slow-Baked Salmon With Wild Mushrooms And Corn

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   Preheat over to 200F (~100C).

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   (1) Arrange salmon on a bed of lemon thyme in a nonstick baking dish, then

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   (2) top salmon with remaining thyme.

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   (3) Bake at 200F for 45 minutes or until rare.

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   (4)Meanwhile, grate two ears of corn into a small heavy-bottomed saucepan and

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   (5) season with salt, pepper and tapatio.

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   (6) Cook corn over low heat until reduced slightly to consistency of a light sauce (because i chopped canned corn instead of grating corn on cob, i had to add some water and olive oil and used potatoe masher to make it more saucelike); set aside.

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   (7) In a separate nonstick pan, saute mushrooms with garlic and shallot until golden brown, then

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   (8) add a few drops of sherry vinegar.

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    (9) Remove remaining corn from cob and saute it in olive oil until tender.

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    (10) Combine cooked mushrooms and corn with chives.

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    (11) Remove thyme from salmon fillets and plate each with a serving of vegetables.

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    (12) Spoon corn sauce over fish and serve.

* Per serving · 4 servings · Values may vary.