4 to 6 Servings.

1 1/2 pounds skinless salmon fillets, cut into 1-inch pieces
1 1/4 teaspoons fine sea or table salt, divided, plus more to taste
Freshly ground black pepper
3 teaspoons prepared horseradish, divided, plus more to taste
2 tablespoons unsalted butter
2 shallots, chopped
1 pound small potatoes, gold or red, cut into 1/2-inch cubes
1 quart vegetable broth
3 cups Red Dog sweet corn kernels (save the cobs!)
1 cup diced Red Dog slicer tomatoes
1/4 cup chopped basil, dill or chives (or a combo of those)
2 to 3 teaspoons fresh lemon juice, more to taste
Heavy cream or plain yogurt, for serving (optional)

Season salmon with 1/2 teaspoon salt and black pepper, then smear the pieces with 2 teaspoons horseradish. Set aside to marinate briefly. In a soup pot or dutch oven, melt butter over medium heat. Add shallots and 3/4 teaspoon salt, and cook until golden, about 5 minutes. Add the potatoes, broth and corn cobs to the pot. Bring liquid to a simmer and let cook for 15 minutes; the potatoes should be almost cooked through. Remove the cobs from the pot. Add samon, corn kernels and tomatoes to the pot and cook until the salmon is just cooked through and the potatoes are tender, about 5 mintues. Stir in the remaining 1 teaspoon horseradish, herbs and lemon juice. Taste and add more salt, horseradish and lemon, if needed. Serve in bowls, drizzled with heavy cream or dolloped witha little yogurt (or both!), if you like.