Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Pat 12 ounces skin-on king salmon dry, remove any pin bones, and cut into two equal portions. Season all over with 3/4 teaspoon fine sea salt. Refrigerate uncovered while preparing the vegetables.

2. 2.

   Shuck 3 ears bi-color corn and cut off the kernels; scrape the cobs with the back of a knife to collect their milky juices. Mince 2 garlic cloves and keep them separate.

3. 3.

   Wash and thoroughly dry 12 ounces cherry tomatoes, leaving them whole. Tear 1/4 ounce basil leaves. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze 2 teaspoons juice; cut the unused lemon into wedges.

4. 4.

   Melt 1 tablespoon unsalted butter in a medium saucepan over medium heat. Add the corn kernels and their juices with 3/4 teaspoon fine sea salt. Cook, stirring, for 3 minutes without browning. Add 1/3 cup water, cover, and simmer gently for 6–8 minutes, until tender.

5. 5.

   Transfer the cooked corn and its liquid to a blender. Blend until very smooth, venting the lid according to the blender’s instructions for hot liquids. Add warm water 1 tablespoon at a time, up to 3 tablespoons, only if needed for a thick, spoonable purée. Return to the saucepan, cover, and keep warm over the lowest heat.

6. 6.

   Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the prepared tomatoes and 1/2 teaspoon fine sea salt. Cook for 4–5 minutes, shaking the skillet occasionally, until blistered and beginning to split. Add the minced garlic and cook for 30 seconds. Take off the heat and fold in the measured lemon juice and half the prepared basil. Transfer to a bowl and cover loosely.

7. 7.

   Wipe the skillet clean and heat 2 teaspoons olive oil over medium-high heat. Blot the salmon skin dry again and place the portions skin-side down. Press gently with a spatula for 20 seconds to keep the skin flat, then reduce to medium. Cook undisturbed for 5–7 minutes, until the skin is crisp and the fish releases readily.

8. 8.

   Turn the salmon and add 1 tablespoon unsalted butter and 1/4 teaspoon freshly ground black pepper. Cook for 2–4 minutes more, spooning the foaming butter over the fish, until the center reaches 125°F. Transfer to a warm plate, skin-side up, and rest for 3 minutes. Off the heat, stir the measured lemon zest into the skillet butter.

9. 9.

   Spoon the warm corn purée onto two plates and sweep it into broad pools. Set the salmon on top, skin-side up, and arrange the blistered tomatoes alongside. Spoon the lemon butter around the fish without wetting the crisp skin. Finish with the remaining prepared basil and serve with the lemon wedges.

Want more detail? See the temperature guide.