Rice Salad With Seared Salmon, Tomatoes & Corn

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SF Gate

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Ingredients

1 cup jasmine rice, sushi rice or medium- or short-grain white rice (to make about 4 cups cooked rice)

-- Kosher salt

1 ear yellow corn

1/3 English cucumber, cut into 1/4-inch dice (1 cup chopped)

1 vine-ripe tomato, cut into 1/4-inch dice (1 cup chopped)

2 tablespoons chives, cut into 1/2-inch lengths, or thinly sliced green onion

2 cups small lettuce leaves such as tatsoi or mache (see Note)

1/2 pound wild salmon fillet (about 2 inches thick), pinbones removed

-- Freshly ground black pepper

1 tablespoon extra-virgin olive oil + about 2 tablespoons for the dressing

1 tablespoon champagne or white wine vinegar

-- Pinch of sugar or honey to taste

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