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Preheat oven to 400 degrees. Place corn cobs on sheet pan and into oven. Roast cobs until browned and very hot, turning once or twice. Remove from oven and let cool slightly. Place Fustini&rsquo,s Single Varietal Extra Virgin Olive Oil in large pot over moderate heat and add the shallot. Cook shallot for 30 seconds and add the roasted corn cobs and chicken stock. Bring to a simmer and turn the heat to low. Simmer corn cobs for 30 minutes, covered. Strain the liquid keeping warm.
Heat a large skillet over moderately high heat. Add Fustini&rsquo,s Tuscan Herb Olive Oil and the greens and sauté, until fully wilted, approximately 2 to 3 minutes. Season with salt and pepper and keep warm.
Season salmon fillets with salt and pepper. Heat large skillet over moderately high heat and add Fustini&rsquo,s Single Varietal Olive Oil. When the oil is just starting to smoke, add salmon and cook on one side for 6 to 8 minutes. Turn the salmon over and cook for an additional 2 to 3 minutes or until desired temperature is achieved. Meanwhile, melt the butter in a small skillet and add the corn and carrot. Cook until very hot but still firm and crunchy.
To serve, place some wilted greens in the bottom of a service bowl, top the greens with a piece of salmon and ladle some of the corn cob broth over the top. Garnish with some cooked carrot and corn and serve.
