Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions $8.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $1.25
• Fresh Large Hothouse Grown Premium Red Tomato

  1 large tomato, diced $2.99
• Fresh Red Hothouse Bell Pepper

  1 pepper, thinly sliced $2.99
• Fresh Yellow Bell Pepper

  1 pepper, thinly sliced $2.00
• Jumbo Yellow Onions

  1/2 medium onion, thinly sliced $1.49
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.89
• Fresh Organic Lemon - Each

  1 lemon, half juiced and half cut into wedges $2.00
• Olive oil

  3 tablespoons, divided
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Preheat a grill to medium-high heat and clean the grates; thinly slice the peppers and onion, dice the tomato, mince the garlic, chop the parsley, and cut the salmon into 2 portions.
2. Rub the salmon with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, salt, pepper, and a squeeze of lemon juice; let it sit while the grill heats.
3. Brush the corn with 1 tablespoon olive oil and grill, turning often, until lightly charred and tender, about 10 to 12 minutes; move to a cooler spot or plate and keep warm.
4. While the corn grills, warm 1 tablespoon olive oil in a skillet on the stove or in a grill-safe pan; cook the onion and peppers with a pinch of salt until softened and lightly browned, about 8 minutes.
5. Stir in the garlic, remaining 1/2 teaspoon smoked paprika, diced tomato, and vinegar; simmer until saucy but still bright, about 5 minutes, then fold in most of the parsley and adjust salt and pepper.
6. Oil the grill grates lightly, place the salmon skin-side down if it has skin, and grill until the thickest part flakes and reaches 145°F, about 4 to 5 minutes per side depending on thickness.
7. Cut the kernels from one ear of corn and stir them into the piperade; halve the second ear for serving.
8. Plate the corn-studded piperade, set the grilled salmon on top, add the remaining corn on the side, and finish with parsley and lemon wedges.