Instructions: To prepare coulis, place all ingredients in blender. Puree and strain through fine mesh strainer. Adjust seasoning. Refrigerate. Can be made up to 3 days in advance.

To make salsa, slice off corn kernels with a sharp knife. Heat a frying pan over medium high heat. When hot, add corn and saute without oil until lightly browned, about 3 minutes. Place in bowl.

Add vegetable oil to pan along with asparagus, pepper, garlic and capers. Saute until fragrant, about 2 more minutes. Remove to bowl and cool, about 15 minutes.

When cool, stir in green onions, basil, olive oil and pepper. Reserve.

Blanch potatoes in boiling water until crisp-tender, about 12 to 15 minutes. When cool enough to handle, slice into 1/4 inch thick slices.

Line a baking sheet with parchment paper. Brush with olive oil.

Arrange potato slices slightly overlapping to make 4 bases for the fish. Each "base" will need 2 or 3 slices depending on the size of the potato. Top each "base" with a slice of smoked salmon.

Rub halibut with garlic and olive oil. Season with pepper and place over smoked salmon. Cover with second slice of smoked salmon. Can be prepared up to 6 hours ahead and refrigerated.

Preheat oven to 375 . Bake for 15-20 minutes in top third of oven. If potatoes start to brown too quickly drizzle bottom of pan with white wine or water to create steam. Fish is ready when it just starts to flake when gently poked with fork.

Transfer halibut to plates and top with salsa. Spoon coulis on plate around halibut.

Serves 4

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