Careme

Instructions

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

1. 1.

   Heat the oven to 425°F and line a rimmed sheet pan with parchment. Pat 12 ounces Fresh Coho Salmon Fillet dry and season it with 4.3 g Diamond Crystal kosher salt and 1/4 teaspoon freshly ground black pepper. Let it stand for 15 minutes while the oven heats and the vegetables are prepared.

2. 2.

   Prepare the vegetables:

   • 12 ounces zucchini, cut into 1/2-inch half-moons
   • 8 ounces Campari tomatoes, halved
   • 4 ounces jumbo sweet onion, cut into thin wedges
   • 1 tablespoon extra-virgin olive oil
   • 7 g Diamond Crystal kosher salt
   • 1/2 teaspoon freshly ground black pepper

   Toss together on the prepared pan and spread into one layer. Place the pan in the oven and set a timer for 10 minutes.

3. 3.

   Immediately combine 2 1/4 cups water and 4 g Diamond Crystal kosher salt in a medium saucepan and bring to a boil over high heat. Gradually whisk in 1/2 cup medium-grind yellow cornmeal. Reduce the heat to low and cook for 18 to 20 minutes, stirring frequently, until creamy and tender.

4. 4.

   While the polenta simmers and the vegetables roast, make the gremolata. Finely chop 0.5 ounce basil and mince 1 garlic clove. Zest 1 organic lemon, halve it, squeeze 1 tablespoon juice from one half, and cut the other half into 2 wedges. Mix the basil, garlic, zest, juice, 1 tablespoon extra-virgin olive oil, 0.7 g Diamond Crystal kosher salt, and 1/4 teaspoon crushed red pepper flakes; reserve the gremolata and lemon wedges.

5. 5.

   When the 10-minute vegetable timer rings, toss the vegetables and place the seasoned salmon in the center of the pan. Roast for 10 to 12 minutes, until the thickest part of the salmon reaches 125°F. Spoon half the gremolata over the salmon and let it rest on the pan for 5 minutes.

6. 6.

   Once the polenta is creamy and tender, remove it from the heat and stir in 1 ounce finely grated Parmesan cheese and 1 tablespoon unsalted butter. Cover until the salmon has rested.

7. 7.

   Divide the Parmesan polenta between 2 shallow bowls. Arrange the roasted zucchini, tomatoes, and onion on top, add the salmon, and spoon over the reserved gremolata. Plate with the 2 lemon wedges.

Want more detail? See the temperature guide.