Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the upper third. Line a rimmed sheet pan with parchment paper.

2. 2.

   Husk 2 ears Bi-color Corn and cut the kernels from the cobs. Halve 6 ounces Organic Sungold Cherry Tomatoes.

3. 3.

   Toss the prepared corn and tomatoes on the sheet pan with 2 teaspoons extra-virgin olive oil, 3.5 grams fine sea salt, and 1/4 teaspoon freshly ground black pepper. Spread them around the edges of the pan and roast for 12 minutes.

4. 4.

   While the vegetables roast, pat 12 ounces Coho Salmon Fillet dry and divide it into 2 portions. Rub with 1 teaspoon extra-virgin olive oil and season evenly with 4 grams fine sea salt and 1/4 teaspoon freshly ground black pepper.

5. 5.

   Make the brown-butter glaze: melt 2 tablespoons unsalted butter in a small saucepan over medium heat and cook for about 3 minutes, swirling frequently, until golden and nutty-smelling. Remove from the heat and whisk in:

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

   Set the glaze aside.

6. 6.

   Stir the roasted corn and tomatoes, then place the salmon portions skin-side down, if applicable, in the center of the pan. Brush the salmon with half of the brown-butter glaze. Roast for 8 to 11 minutes, until the thickest part reaches 125°F.

7. 7.

   Transfer the salmon to two warm plates and rest it for 3 minutes. Finely slice 1/4 ounce Organic Basil and fold it into the roasted corn and tomatoes.

8. 8.

   Spoon the corn and Sungold tomato mixture beside the salmon. Drizzle with the rest of the brown-butter glaze and serve immediately.

Want more detail? See the temperature guide.