Step 1
Preheat the oven to 200°C (400°F). Lightly salt the zucchini and place it in a colander to drain any excess liquid. On a baking tray, arrange the shucked corn, drizzle with olive oil, and season with salt, cayenne, and pepper. Roast in the oven for approximately 40 minutes, or until the corn is tender and slightly caramelized.
Step 2
Once the corn is roasted, slice the kernels off the cobs. Blend half of the corn with a small amount of coconut milk until smooth. In a large saucepan over medium-high heat, add the coconut oil and sauté the celery, onion, and garlic until fragrant. Stir in the flour to form a roux, then gradually add the vegetable stock and coconut milk, stirring continuously to create a smooth consistency. Bring the mixture to a simmer, then add the corn puree, diced potatoes, and remaining corn kernels. Allow the chowder to simmer until the potatoes are fully cooked. Finish by seasoning with thyme, salt, pepper, and, if desired, a touch of honey. Cover and keep warm over low heat.
Step 3
Pat the zucchini dry with a paper towel to remove any excess moisture. Drizzle with olive oil and season with cracked pepper, thyme, cayenne, and salt. Place the zucchini on a baking tray and roast in the oven for 10–15 minutes, or until tender.
Step 4
In a large non-stick frying pan, drizzle a little olive oil and heat over medium-high heat. Generously season the salmon fillets with salt and pepper. Place the salmon skin-side down in the pan and sear for approximately 3 minutes, allowing the skin to crisp up. Flip the salmon over, add coconut oil and thyme, and baste the fish for about 2 minutes. Flip the salmon back to skin-side down and baste for another minute until it reaches medium doneness. Remove from the pan, squeeze fresh lemon juice over the fillets, and allow them to rest for a few minutes before plating.
Step 5
To assemble the dish, ladle the warm corn chowder into a shallow bowl. Neatly place 3–4 pieces of roasted zucchini in a row at the center to create a platform for the salmon. Carefully place the salmon fillet on top of the zucchini. Lightly dress the microgreens with olive oil and a squeeze of lemon juice, then gently place them over the salmon as a garnish. Serve immediately.
