Step 1Saute fava beans, cooked corn, bell pepper and parsley in olive oil over low heat 3 to 4 minutes, then season with salt to taste and set aside at room temperature (this succotash can be prepared 2 hours before serving).
Step 2Puree 4 cups fresh corn in blender or food processor (if using blender, you may need to add 1/4 cup water to facilitate blending). Remove to strainer and set over bowl or saucepan. Press solids to extract as much corn juice as possible, then discard solids. You should have 3/4 to 1 cup corn juice. (A vegetable juicer can be used instead.)
Step 3Gently heat corn juice in saucepan until juice begins to thicken (don't boil). Add remaining 2 cups corn and whipping cream and cook gently until corn is tender, 1 to 2 minutes. Season with salt. Remove from heat and cover to keep warm.
Step 4Season both sides of filets with salt. Heat pan over high heat. Add enough vegetable oil to cover bottom to depth of 1/8 to 1/4 inch. When oil is hot but not smoking, lay filets skin-side down, and reduce heat to medium (if using electric stove top, reduce heat before placing filets in pan). Press fish with spatula to flatten; if salmon curls, repeat. Cook until skin is crisp, about 3 minutes. Turn salmon and cook 10 seconds. Remove from pan and keep warm.
Step 5Reheat succotash. Place spoonful of succotash in center of each plate. Spoon corn sauce around succotash. Place salmon filets skin side up on succotash.