Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Heat the oven to 425°F and line a rimmed sheet pan with parchment. Shuck 2 ears Bi-color Corn and cut the kernels from the cobs. Halve 8 ounces Organic Sungold Cherry Tomatoes. Thinly slice 2 green onions, keeping the white and green parts separate.

2. 2.

   Make the miso glaze by whisking together:

   • 1 1/2 tablespoons white miso
   • 1 tablespoon mirin
   • 1 teaspoon low-sodium soy sauce
   • 2 teaspoons honey
   • 1 teaspoon unseasoned rice vinegar
   • 1 teaspoon finely grated fresh ginger

   Set the glaze aside.

3. 3.

   Toss the corn kernels, tomatoes, and sliced green-onion whites on the prepared pan with 2 teaspoons neutral cooking oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them into an even layer and roast for 10 minutes.

4. 4.

   Pat 12 ounces King Salmon Fillet dry and season it with 1/8 teaspoon kosher salt. Brush the salmon with 1 teaspoon neutral cooking oil, then coat the top and sides with the miso glaze.

5. 5.

   Stir the vegetables and push them toward the edges of the pan. Place the salmon in the center, skin-side down if it has skin. Roast for 10 to 14 minutes, until the salmon flakes easily and reaches 145°F in its thickest portion.

6. 6.

   Transfer the salmon to a plate and let it rest for 5 minutes. Stir 1 tablespoon unsalted butter into the hot corn and tomatoes until melted and glossy.

7. 7.

   Divide the buttery corn and tomatoes between two shallow plates. Top with the salmon, then garnish with the sliced green-onion greens and 1 teaspoon toasted sesame seeds.