Careme

Instructions

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1. 1.

   Pat 12 ounces coho salmon dry and cut into 2 equal portions. Season all over with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate while preparing the sides.

2. 2.

   Scrub 12 ounces Yukon Gold potatoes and cut into 3/4-inch pieces. Shuck 2 ears sweet corn and slice the kernels from the cobs. Keep the potatoes and corn separate.

3. 3.

   Zest and juice 2 limes, measuring out 1 teaspoon zest and 3 tablespoons juice. Peel and very thinly slice 4 ounces red onion. Toss the onion with 1 tablespoon lime juice and 1/8 teaspoon fine sea salt. Let marinate for at least 15 minutes while you cook, tossing occasionally.

4. 4.

   Put a steamer basket over 1 inch of water in a covered saucepan and bring to a boil. Add the potatoes, cover and steam over medium heat for 12–15 minutes, until easily pierced with a knife. Transfer to a bowl and toss with 1/2 teaspoon fine sea salt; cover to keep warm.

5. 5.

   While the potatoes steam, finely chop 1/2 cup loosely packed cilantro leaves and tender stems and mince 2 garlic cloves. Stir together the cilantro-lime sauce in a small bowl:

   • The chopped cilantro
   • The minced garlic
   • 2 tablespoons lime juice
   • 1 teaspoon lime zest
   • 1 tablespoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon fine sea salt
6. 6.

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the corn kernels and 1/4 teaspoon fine sea salt. Cook for 5–7 minutes, stirring occasionally, until tender with golden spots. Fold the corn into the warm potatoes, cover and set aside.

7. 7.

   Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Add the seasoned salmon skin-side down, or presentation-side down if skinless. Press gently with a spatula for the first 20 seconds, then cook undisturbed for 4–5 minutes. Turn, reduce the heat to medium and cook for another 2–4 minutes, until the thickest part reaches 125°F. Transfer to a plate and rest for 3 minutes.

8. 8.

   Spoon the warm corn and potatoes onto two plates and place the salmon alongside, crisp side up. Spoon the cilantro-lime sauce around the salmon and over the vegetables. Lift the marinated onions from their liquid and arrange a small, bright mound on each plate.

Want more detail? See the temperature guide.