Careme

Instructions

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

1. 1.

   Pat 12 ounces king salmon thoroughly dry. Season both portions with 3/4 teaspoon fine sea salt, then rub 1 teaspoon mild chili powder onto the flesh only. Refrigerate uncovered while preparing the vegetables and sauces.

2. 2.

   Shuck 2 ears bi-color corn and cut the kernels from the cobs. Dice 8 ounces zucchini into 1/2-inch pieces. Peel and finely chop 1 garlic clove, keeping it separate from the vegetables.

3. 3.

   Make the tomato salsa by combining the following in a small bowl:

   • 6 ounces heirloom tomatoes, cut into small dice
   • 1 tablespoon chopped cilantro
   • 1 tablespoon lime juice
   • 1/4 teaspoon fine sea salt
4. 4.

   Make the lime crema by stirring together the following in a separate bowl:

   • 3 tablespoons sour cream
   • 1 tablespoon lime juice
   • 1 teaspoon finely grated lime zest
   • 1 tablespoon chopped cilantro
5. 5.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared corn and zucchini and cook for 7–9 minutes, stirring occasionally, until browned in spots and just tender. Add the prepared garlic and 3/4 teaspoon fine sea salt; cook for 1 minute. Transfer to a bowl and cover to keep warm.

6. 6.

   Wipe the skillet clean and heat 1 tablespoon olive oil over medium heat. Blot any moisture from the salmon skin, then place the portions skin-side down in the skillet. Press gently with a spatula for the first 20 seconds to keep the skin flat. Cook for 5–7 minutes, until the skin is crisp and releases readily.

7. 7.

   Turn the salmon and cook flesh-side down for 1–3 minutes, until the center reaches 125°F. Transfer to a plate, skin-side up, and rest for 3 minutes.

8. 8.

   Spoon the warm corn and zucchini onto two plates. Set a salmon portion on each, keeping the crisp skin facing up. Spoon the tomato salsa alongside and drizzle the lime crema around the vegetables, leaving the skin uncovered.

Want more detail? See the temperature guide.