Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions $8.99
• Kroger® Sweet Corn on the Cob

  2 ears, husked $4.99
• Zucchini

  1 medium, sliced lengthwise into planks $2.69
• Private Selection® Fresh Petite Cherry Snacking Tomatoes

  1 cup, halved $5.00
• Simple Truth Organic® Basil

  1/2 cup loosely packed leaves, chopped $4.99
• Green Onions

  2, thinly sliced $1.50
• Fresh Organic Lemon - Each

  1, zested and juiced $2.00
• Garlic

  1 small clove, finely grated $0.79
• Olive oil

  3 tablespoons, divided
• Honey

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Heat a grill to medium-high and oil the grates. Pat the salmon dry, then season with lemon zest, smoked paprika, 1 tablespoon olive oil, salt, and pepper; let it sit while you prep the vegetables.
2. In a small bowl, mix the halved tomatoes, basil, grated garlic, honey, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of salt, and black pepper to make a quick relish.
3. Brush the corn and zucchini with the remaining olive oil and season with salt and pepper. Grill the corn, turning often, until lightly charred and tender, about 8 to 10 minutes; grill the zucchini until marked and just tender, about 3 to 4 minutes per side.
4. Move the vegetables to a cutting board. Cut the corn kernels from the cobs, chop the zucchini into bite-size pieces, and toss both with the sliced green onions and another squeeze of lemon juice.
5. Grill the salmon skin-side down first if skin-on, covered, until the flesh releases easily and is mostly opaque, about 5 to 6 minutes. Flip carefully and cook 2 to 4 minutes more, until the salmon flakes and reaches 145°F in the thickest part.
6. Rest the salmon for 3 minutes. Taste the corn-zucchini mixture and tomato relish, adjusting with salt, pepper, or lemon juice as needed.
7. Plate the corn and zucchini as a warm summer base, set the grilled salmon on top, and spoon the tomato-basil relish over the fish before serving.