Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425–450°F. Halve 12 ounces yellow potatoes, trim 8 ounces organic green beans, and leave 8 ounces organic Sungold cherry tomatoes whole. If using wooden skewers for the tomatoes, soak them in water while you prep.

2. 2.

   Pat 12 ounces coho salmon dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Refrigerate uncovered for 15 minutes while preparing the vegetables and sauce.

3. 3.

   Bring 6 cups water and 3 tablespoons plus 2 teaspoons Diamond Crystal kosher salt to a boil in a saucepan. Add the prepared potatoes and simmer for 7 minutes; add the prepared green beans and cook both for 3 minutes more. Drain thoroughly and let steam-dry for 2 minutes.

4. 4.

   Blend the following into a smooth, spoonable cilantro sauce:

   • 1/2 packed cup cilantro leaves and tender stems
   • 1/3 cup plain Greek yogurt
   • 1 small jalapeño, stemmed and roughly chopped
   • 1 small garlic clove, chopped
   • Zest and juice of 1 lemon
   • 1 tablespoon extra-virgin olive oil
   • 1/4 teaspoon freshly ground black pepper

   Set the sauce aside for plating.

5. 5.

   Coat the salted salmon with the following spice rub:

   • 1/2 tablespoon extra-virgin olive oil
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon light brown sugar
   • 1/2 teaspoon freshly ground black pepper
6. 6.

   Toss the blanched potatoes with 3/4 tablespoon extra-virgin olive oil. Toss the blanched green beans and whole tomatoes with 3/4 tablespoon extra-virgin olive oil and 1/2 teaspoon Diamond Crystal kosher salt. Thread the tomatoes onto skewers or place them in a grill basket.

7. 7.

   Grill the potatoes cut-side down until crisp and marked, 4–5 minutes. Grill the green beans and tomatoes, turning occasionally, until lightly charred and the tomatoes begin to blister, 3–4 minutes. Transfer the vegetables to a platter.

8. 8.

   Grill the salmon skin-side down, if skin-on, with the lid closed for 4–6 minutes. Turn and cook for 1–3 minutes more, pulling it at 125°F for juicy medium doneness. Rest for 4 minutes.

9. 9.

   Spread the cilantro sauce across two warm plates. Arrange the grilled potatoes, green beans, and blistered tomatoes alongside, then place the rested salmon on top and serve.

Want more detail? See the temperature guide.