For this posting I am coming with salmon cakes from Artisan Cuts which I ordered from Relay Foods, they were so fresh and wonderful smelling I wanted to eat them raw. I opted to cook them in the cast iron with some coconut oil and got them nice and crispy on the outsides. For the salad I chopped up cucumber and yellow squash, threw in a few halved cherry tomatoes and some red onion and salted. I ccovered that and let it set in the fridge so the flavors could marry up. For the dressing I mixed 1 mashed clove of garlic with red wine vinegar, Dijon mustard, and EVOO. The corn was simple, I brought a large pot of water to a boil, shucked the corn (those little silks are a pain), and dropped them in the water for five minutes.