Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a rimmed baking sheet. Prepare the seasonal ingredients:

   • Pat dry 12 ounces sockeye salmon and cut it into 2 equal portions.
   • Shuck 2 ears sweet corn and cut the kernels from the cobs.
   • Dice 8 ounces zucchini into 1/2-inch pieces.
   • Finely mince 2 ounces shallot.
   • Mince 1 garlic clove.

   Keep each prepared component separate.

2. 2.

   Make the blackberry gastrique in a small saucepan by combining:

   • 4 ounces blackberries
   • 2 tablespoons apple cider vinegar
   • 1 tablespoon maple syrup
   • 2 tablespoons water
   • 1/4 teaspoon kosher salt

   Bring to a lively simmer over medium heat and cook for 8 to 10 minutes, crushing the berries, until glossy and lightly syrupy. Remove from the heat and swirl in 1 tablespoon unsalted butter; set the blackberry gastrique aside.

3. 3.

   Place the prepared salmon skin-side down on the lined baking sheet. Rub it with 1 tablespoon extra-virgin olive oil and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Roast for 7 to 10 minutes, until it flakes at the edges and reaches 120°F to 125°F in the thickest part for medium; cook to 145°F if fully cooked fish is preferred or medically advisable. Rest for 5 minutes.

4. 4.

   While the salmon roasts, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared corn and zucchini, season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook for 5 to 6 minutes, stirring occasionally, until golden in spots but still crisp-tender.

5. 5.

   Add the prepared shallot and garlic to the succotash. Cook for 1 to 2 minutes, stirring, until aromatic and the shallot softens; remove from the heat.

6. 6.

   Spoon the corn–zucchini succotash onto two warm plates and set a rested salmon portion over each serving. Spoon over the blackberry gastrique, garnish with 2 ounces fresh blackberries, and serve immediately.