Salmon with corn on the cob and rosemary potatoes

Our favorite fishmonger was on vacation for two weeks, so we bought wild Alaskan salmon at the Berkeley Bowl. This I drizzled with olive oil and soy sauce, sprinkled with rosemary, and baked for a bit more than ten minutes, until the fat had rendered and the fish was cooked through. Meanwhile, in the bottom of a large pot, I boiled fingerling potatoes, sliced in halt, for ten minutes, and at the same time in the same pot I steamed an ear of corn for each of us. In a small saucepan, I melted butter with a little olive oil, and rosemary and salt, to toss with the potatoes.