Roasted Salmon with Jalapeno-Caper Vinaigrette + Side Corn, Tomato Sal – The Oil and Vinegar Cellar

Ingredients

• 4 tablespoons jalapeno olive oil, divided
• salt
• freshly ground pepper
• 4 6-oz. skinless salmon fillets
• 1 rjalapeño, thinly sliced into rings (remove seeds to reduce heat)
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons drained capers
• 2-3 ears of fresh corn
• 2 cups of cherry tomatoes
• 1 avocado
• 1/2 cucumber, peeled and seeded
• 1 cup chopped fresh basil
• 2 tablespoons red wine vinegar
• 4 teaspoons Dijon mustard
• 1-2 small shallots, peeled and minced
• 1 teaspoon sea or kosher salt
• Freshly ground black pepper