Salmon, Tomatoes, Corn and Orzo

• 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
• 1 teaspoon olive oil
• 3 ears corn or 2 cups frozen corn kernels
• Enough fresh or frozen ginger to yield 1 tablespoon, coarsely grated
• 1 teaspoon cumin
• 1/2 cup orzo
• Pan spray
• 10 ounces salmon fillet
• 1 1/2 pounds ripe tomatoes
• 1 large clove garlic
• A few sprigs of oregano to yield 1 tablespoon chopped

1. Bring water to boil in large covered pot.
2. Chop whole onion.
3. Heat nonstick pan over high heat until it very hot.
4. Reduce heat to medium-high and add oil and onion.
5. Saute until onion begins to soften.
6. Shuck corn and scrape kernels from cobs; grate the ginger.
7. Add the corn kernels, cumin and ginger to the onion and continue to cook until the corn is done, two or three minutes.
8. Cook the orzo.
9. When onion-corn mixture is cooked, spoon into a serving bowl.
10. Wipe out the pan and spray it lightly with pan spray.
11. Saute the salmon in the pan, following the Canadian rule: measure fish at the thickest part and cook 8 to 10 minutes to the inch.
12. Wash, dry, trim and quarter the tomatoes and halve them.
13. Squeeze out some of the seeds and juice, and cut the tomatoes into small dice.
14. Mince the garlic; wash, dry and chop the oregano and stir into the tomatoes.
15. Add to corn mixture.
16. When orzo is cooked, drain and stir in.
17. When salmon is cooked, cut into bite-size pieces and carefully stir in.

onion, olive oil, corn, cumin, orzo, pan spray, salmon fillet, tomatoes, clove garlic, oregano

Taken from cooking.nytimes.com/recipes/11801 (may not work)