Soup
6 ears of fresh corn, yellow or white, husks and silk removed, kernels cut off cob*
1 small spicy pepper, ribs and seeds removed, small dice
1/2 onion, small dice
3 tbsp olive oil
1/2 tsp salt
10 or so thyme sprigs, leaves stripped off**
2 cups stock
Bay leaf (optional)
1/2 cup low-fat or fat-free sour cream

Salmon
8oz salmon fillet, i got mine at Shiraz here in Athens, which got it directly from Oregon...it is Columbia River King Salmon
1 tbsp olive oil
sprinkle of kosher salt
sprinkle of fresh cracked black pepper
1/2 tsp dried or 1 tsp fresh chopped dill


*easiest way to cut the corn kernels off the cob - set a small bowl up-side-down inside a big bowl, set cob on top of small bowl flat end down, pointy end up, and run sharp knife down along every side of cob stripping off the kernels.  they should fall into the big bowl.  when done with every cob, remove small bowl and break up kernels with hands. 
heat large pot over medium heat, add oil, onion, and pepper and cook for 10 minutes.  then add corn, salt, and thyme** - easiest way to get the leaves off the stem - hold stem at the top and run fingers down stem in opposite direction of leaf growth.  cook this another 5 minutes.  then add stock and bay leaf and simmer over medium low heat for 20-25 minutes.  allow mixture to cool, take out bay leaf, and puree mixture plus sour cream in food processor until desired consistency.  i wanted it pretty smooth, so i did it for at least 2 minutes straight, low speed for one minute, high speed for one minute.  make sure to allow some steam to escape if the mixture is still warm/hot.  return soup to pot and re-heat if desired.  also taste for seasoning, you may want to add more salt!  i did!  this soup is also good at room temp!   top with salmon and fresh cracked pepper.

For the salmon - Pre-heat oven to 250.  Place fish on baking sheet, drizzle with oil and sprinkle with salt, pepper, and dill.  Place in oven and slow-roast for 20-30 minutes.  the time depends on the thickness of your fish.  i cooked it for 25 minutes, then turned off oven and kept it in there another 5 minutes.  my piece was pretty thick!  you still want a very soft, almost buttery flesh, and a nice pink/red color.  if you have an awesome piece of fish like i did, it is much better if you under cook it a bit than over cook it!!!


the soup was very good, but i actually thought it needed a little something else.  loved the fresh flavor.   the fish was amazing!  wonderful texture.  this was a great summer dish.