Careme

Ingredients

• King Salmon Fillet

  12 ounces, cut into two 6-ounce fillets $29.99
• Bi-color Corn

  2 ears, shucked $0.79
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Organic Basil

  0.5 ounce $2.99
• Organic Lemons

  1 lemon $1.29
• extra-virgin olive oil

  3 tablespoons
• Dijon mustard

  1 teaspoon
• honey

  1 teaspoon
• kosher salt

  2 teaspoons
• black pepper

  1/2 teaspoon

Instructions

1. Heat a clean grill to medium-high, about 425°F. Pat 12 ounces King Salmon Fillet dry, then coat it with 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; let it stand for 10 minutes while preparing the vegetables.
2. Cut 8 ounces Organic Heirloom Tomatoes into bite-size wedges, roughly chop 0.5 ounce Organic Basil, and zest 1 Organic Lemon before squeezing its juice.
3. Whisk the chopped 0.5 ounce Organic Basil, zest and juice from 1 Organic Lemon, 1 tablespoon extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1/2 teaspoon kosher salt into a vinaigrette.
4. Coat 2 shucked ears Bi-color Corn with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Grill the 2 ears for 8–10 minutes, turning occasionally, until tender and charred in spots; transfer them to a cutting board.
5. Grill the seasoned 12 ounces King Salmon Fillet for 4–5 minutes per side with the lid closed between turns, until the center reaches 145°F; transfer the 2 fillets to a plate and rest them for 5 minutes.
6. Cut the kernels from the 2 grilled ears Bi-color Corn and gently toss them with the prepared 8 ounces Organic Heirloom Tomatoes and half of the basil-lemon vinaigrette.
7. Divide the charred corn and tomato salad between 2 plates, add 1 rested salmon fillet to each, and spoon the other half of the basil-lemon vinaigrette over the fish before serving.