Seared Salmon with Summer Vegetables

将6汤匙黄油切成1/2英寸的立方体，冷藏直至准备使用。熔化2汤匙黄油在中低的中低反应平底锅中。加入洋葱，切片的大蒜，雌刀茎，番茄，黑胡椒和叶片，煮至蔬菜柔软但不是棕色，大约12分钟。加入香醋和1/3杯水，将热量增加到中高，厨师搅拌，直至混合物是糖浆，约4分钟。

Reduce heat to low, and add cubed butter, 2 to 3 pieces at a time, whisking thoroughly between additions. Season sauce with salt and pepper to taste. Pour sauce through a fine wire-mesh strainer into a bowl; discard solids. Keep sauce warm over a double boiler.

矛整个大蒜丁香与晚餐叉子。在高煎锅中加热2汤匙橄榄油，直到刚开始吸烟。添加菠菜;烹饪，用叉子用大蒜丁香搅拌，直到菠菜枯萎。盐和胡椒调味;转移到漏勺以排出。丢弃大蒜丁香。

Wipe skillet clean with paper towels. Reduce heat to medium, and add 3 tablespoons butter. Add shiitake caps, and cook, stirring, until softened, about 3 minutes. Stir in corn kernels; cook until completely heated through, about 3 minutes. Season with salt and pepper to taste. Transfer to a bowl, and keep warm.

Increase heat to high, and add remaining 1 tablespoon butter and remaining 1 tablespoon olive oil to skillet. Season salmon strips with salt and pepper to taste. Add fish to skillet, and cook until browned but barely cooked through, about 3 minutes per side.

Divide spinach among 6 plates; surround with corn and shiitakes. Place a salmon strip on top of spinach, and spoon vinegar sauce on fish. Garnish with a sprinkling of chives; serve immediately.