Sweeten up your dish with an earful of corn

1. Cut the 1/2 pound butter into 1/2-inch pieces and reserve in the refrigerator.

2. To make the sauce, melt 1 tablespoon of the remaining butter over moderate heat in a medium saucepan. Add the mushrooms stems, onions, garlic, tomato, peppercorns and bay leaf. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes.

3. Add the balsamic vinegar and 1/4 cup water, raise the heat, and reduce until syrupy.

4. Reduce the heat to low and slowly whisk in the chilled butter, a few pieces at a time. Allow each addition of butter to be absorbed into the sauce before adding more. The sauce should remain just below a simmer during the whole process. After all the chilled butter has been added, strain the sauce through a fine-mesh strainer into the top of a double boiler set over low heat. Season with 3/4 teaspoon salt and 1/8 teaspoon pepper and keep warm.

5. Preheat the oven to 200 degrees F.

6. To cook the corn and mushrooms, melt the remaining 3 tablespoons butter in a large skillet over medium-high heat. Cook the sliced mushrooms for 4 to 5 minutes, until tender. Stir in the corn and cook an additional 4 to 5 minutes. Season with salt and pepper to taste, transfer to a platter, and keep warm in the oven.

7. Season the salmon with salt and pepper to taste. Heat the olive oil in a large skillet over high heat. Sear the salmon until golden, 3 to 5 minutes. Turn over with a spatula and cook an additional 2 to 3 minutes for medium rare, or longer if desired.

8. Transfer the cooked salmon to the platter with the corn and mushrooms, arranging the fillets around the vegetables. Nap the salmon with the warm balsamic vinegar sauce, sprinkle with chives, and serve.