Early September is my favourite time of year. The gorgeous weather is bested only by the bounty at the market. I love how the baby seedlings and earnest shoots of spring and summer have blossomed and ballooned into fruits and vegetables in every colour.

In this new salmon recipe, I’m giving summer corn and shishito peppers an opportunity to steal the limelight from salmon slathered with miso, honey and butter. It’s a riff on a dish from Hokkaido, Japan.