Careme

Instructions

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1. 1.

   Submerge 1 untreated food-safe cedar grilling plank in 2 quarts water, weight it with a bowl, and soak for 30 minutes.

2. 2.

   While the plank soaks, preheat a grill for two-zone cooking, with one side at medium-high heat and the other at low heat; aim for 400–425°F with the lid closed.

3. 3.

   Pat 12 ounces King Salmon Fillet dry. Season it with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then let it stand while you prepare the glaze.

4. 4.

   Whisk together the maple-Dijon glaze:

   • 1 tablespoon pure maple syrup
   • 2 teaspoons Dijon mustard
   • 1 small garlic clove, finely grated
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice

   Set aside.

5. 5.

   Shuck 2 ears Bi-color Corn. Rub them with 2 teaspoons extra-virgin olive oil and season with 1/4 teaspoon kosher salt.

6. 6.

   Stir together 1 tablespoon softened unsalted butter, 2 tablespoons finely chopped Italian parsley leaves, and 1 tablespoon lemon juice to make the parsley-lemon butter.

7. 7.

   Drain the plank and place it smooth-side down over medium-high heat. Close the grill and toast for 2 minutes, then turn the plank over and move it to the low-heat side.

8. 8.

   Place the seasoned salmon skin-side down on the toasted side of the plank and brush it with the maple-Dijon glaze. Put the prepared corn directly over medium-high heat. Close the grill and cook for 12–16 minutes, turning the corn every 3–4 minutes, until the kernels are tender and charred and the salmon reaches 125°F at its thickest point; move the plank farther from the flame if its edges flare.

9. 9.

   Transfer the plank and corn to a heatproof surface. Rest the salmon for 5 minutes, and spread the parsley-lemon butter over the hot corn.

10. 10.

    Divide the cedar-planked salmon between two warmed plates and serve each portion with an ear of buttered grilled corn.

Want more detail? See the temperature guide.