Prosciutto-Wrapped Salmon With Warm Corn-Mushroom Salsa

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Corn-Mushroom Salsa:

3 ears corn, not too sweet

4 medium Roma tomatoes

1 tablespoon olive oil

2 tablespoons minced shallots

1 1/2 teaspoons minced garlic

4-6 ounces fresh mushrooms like shiitake or cremini, small dice (about 1 cup)

2-3 tablespoons unsalted butter

Salt and pepper to taste

2 teaspoons finely chopped parsley + additional for garnish


6, 3-4 ounce portions boneless, skinless salmon fillets

4 ounces thinly sliced prosciutto

Olive oil

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