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1 pound small, ripe mixed yellow and red tomatoes, halved or quartered

1 cup cooked fresh corn kernels, from 2 ears

1 tablespoon white wine vinegar

2 teaspoons finely chopped fresh oregano

4 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 center-cut skin-on wild salmon fillets (about 6 ounces each)