Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Organic Zucchini Squash

  12 oz, cut lengthwise into planks $2.49
• Private Selection® Petite Fingerling Gourmet Potatoes

  12 oz, halved lengthwise $3.50
• Private Selection® Walla Walla Sweet Onions

  1 small onion or 1/2 large onion, cut into wedges $3.99
• Fresh Roma Tomato

  1 medium, diced $1.49
• Fresh Organic Lemon

  1, zested and juiced $1.29
• Organic Italian Parsley

  1/4 cup chopped $1.99
• Simple Truth Organic® Garlic Bulbs

  1 small clove, finely grated $1.99
• Extra-virgin olive oil

  4 tablespoons, divided
• Dijon mustard

  1 teaspoon
• Capers, rinsed and chopped

  1 tablespoon, optional
• Kosher salt and black pepper

  to taste

Instructions

1. Heat a grill to medium-high and bring a small pot of salted water to a boil; halve the fingerlings, cut the zucchini into long planks, wedge the Walla Walla onion, dice the tomato, chop the parsley, and zest and juice the lemon.
2. Boil the potatoes for 8 to 10 minutes until just tender, then drain well and toss with 1 tablespoon olive oil, salt, and pepper.
3. Make the sauce vierge by mixing the diced tomato, parsley, grated garlic, lemon zest, 1 tablespoon lemon juice, Dijon, capers if using, 2 tablespoons olive oil, a pinch of salt, and plenty of black pepper; let it sit while you grill.
4. Pat the sockeye dry and brush with 1/2 tablespoon olive oil; season with salt and pepper. Toss the zucchini and onion with the remaining 1/2 tablespoon olive oil, salt, and pepper.
5. Grill the potatoes cut-side down for 4 to 5 minutes, the onion wedges for 6 to 8 minutes, and the zucchini for 2 to 3 minutes per side, moving pieces as needed so they char without burning; transfer vegetables to a platter as they finish.
6. Grill the salmon skin-side down if skin-on for 4 to 5 minutes, then flip carefully and cook 2 to 4 minutes more, until the fish flakes and the thickest part reaches 145°F; rest for 3 minutes.
7. Plate the grilled zucchini, onion, and fingerlings, set the sockeye on top or alongside, spoon the tomato-parsley sauce over the fish, and finish with extra lemon juice to taste.