Step 1

Prep the ingredients: Halve and pit the peach, then cut into 1/2-inch slices. Pick the cilantro leaves from the stems. Thinly slice the scallions

Step 2

Blister the corn: Heat 1 teaspoon olive oil in a large pan over high heat. Add the corn and cook, rotating every 1-2 minutes, until charred. Season with salt and pepper and set aside

Step 3

Char the peaches: in the same pan, heat another 1 teaspoon olive oil over high heat. Add the peachslices and cook 1-2 minutes per side, until charred. Season with salt and pepper and set aside

Step 4

Cook the salmon: in the same pan, heat another 1 teaspoon olive oil over medium heat. Season the salmon on all sides with salt and pepper. Add to the pan and cook 3-4 minutes per side, until golden brown and opaque in the center. Set aside, then add the scallions to the same pan and cook, tossing, 1-2 minutes, until soft. Set aside

Step 5

Make the vinaigrette: in a large bowl, whisk together 1 tablespoon white wine vinegar, 1 1/2 tablespoons olive oil,1/4 teaspoon coriander, 1/2 teaspoon cumin, and a pinch of salt and pepper

Step 6

Using a fork, flake the salmon into large bite-sized pieces. Cut the corn kernels off the cob

Step 7

Toss the salmon, arugula, feta, scallions, peaches, and corn, into the vinaigrette. Garnish with the cilantro leaves and enjoy