Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 portions $15.99
• Kroger® Sweet Corn on the Cob

  2 ears $2.99
• Fresh Red Cherries in Bag

  1 cup, pitted and chopped $4.99
• Private Selection® Walla Walla Sweet Onions

  1/4 cup, finely diced $3.99
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Parsley

  2 tablespoons, chopped $1.29
• Garlic

  1 small clove, grated or minced $0.79
• Olive oil

  2 tablespoons, divided
• Honey

  1 teaspoon
• Dijon mustard

  1 teaspoon
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Heat a grill to medium-high and clean the grates well; pit and chop the cherries, finely dice the Walla Walla onion, chop the parsley, zest and juice the lemon, and shuck the corn.
2. Make the relish by mixing the cherries, Walla Walla onion, parsley, half the lemon juice, lemon zest, honey, 1 teaspoon olive oil, a pinch of salt, and black pepper; let it sit while you grill.
3. Pat the salmon dry, then brush with 1 tablespoon olive oil and season with salt and pepper; in a small bowl, stir together the remaining lemon juice, Dijon mustard, grated garlic, and remaining olive oil for a quick glaze.
4. Grill the corn, turning every few minutes, until lightly charred and tender, 10 to 12 minutes; move it to a cooler spot on the grill if it browns too quickly.
5. Place the salmon skin-side down on the grill and cook 5 to 7 minutes, brushing the top with the lemon-Dijon glaze during the last 2 minutes; flip only if needed and cook until the fish flakes and reaches 145°F in the thickest part.
6. Transfer the salmon to a plate and rest for 3 minutes while you cut the corn kernels from the cobs or leave the ears whole; season the corn with a pinch of salt and pepper.
7. Plate the grilled sockeye with the cherry–Walla Walla relish spooned over the top and serve with the charred sweet corn alongside.