Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces $15.99
• Zucchini

  3/4 pound $1.79
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Kroger® Fresh Grape Tomatoes

  5 ounces $2.99
• Green Onions

  2 green onions $1.19
• White miso paste

  1 tablespoon
• Low-sodium soy sauce

  2 teaspoons
• Mirin

  2 teaspoons
• Rice vinegar

  1 teaspoon
• Honey

  1 teaspoon
• Fresh ginger

  1 teaspoon grated
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/4 teaspoon
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Heat the oven to 450°F with a rack in the middle and line a rimmed sheet pan. During 12 minutes of prep, cut 12 ounces salmon into 2 equal fillets, cut 3/4 pound zucchini into 1-inch pieces, remove the kernels from 2 ears corn, halve 5 ounces grape tomatoes, thinly slice 2 green onions, and grate 1 teaspoon fresh ginger.
2. Pat 12 ounces salmon dry, season it with 1/4 teaspoon kosher salt, and let it stand for 10 minutes while making the glaze and beginning to roast the vegetables.
3. Stir together 1 tablespoon white miso paste, 2 teaspoons low-sodium soy sauce, 2 teaspoons mirin, 1 teaspoon rice vinegar, 1 teaspoon honey, 1 teaspoon grated fresh ginger, and 1 teaspoon toasted sesame oil; spread the glaze over the 12 ounces salmon.
4. Toss 3/4 pound zucchini and the kernels from 2 ears corn with 1 tablespoon neutral cooking oil, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper on the prepared pan; roast for 8 minutes.
5. Stir the 3/4 pound zucchini and kernels from 2 ears corn, add 5 ounces grape tomatoes, and nestle the 12 ounces glazed salmon among the vegetables; roast for 6–8 minutes, until the salmon flakes easily and reaches 145°F at its thickest point.
6. Rest the 12 ounces salmon for 3 minutes, then finish the pan with 2 sliced green onions, 1 teaspoon toasted sesame seeds, and 1 teaspoon toasted sesame oil.
7. Divide the contents of the pan between 2 shallow plates, arranging 1 salmon fillet on each and spooning the glossy pan juices around it.