Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Trim 8 ounces green beans. Shuck 1 large ear corn and cut the kernels from the cob. Zest and juice 1 small lemon, measuring out 1 teaspoon zest and 1 tablespoon juice.

2. 2.

   Pat 12 ounces salmon dry, remove any pin bones, and cut into 2 equal portions. Mix the following seasoning, then distribute it over the salmon, mostly on the flesh side:

   • 3/4 teaspoon fine sea salt
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper
   • 1/16 teaspoon cayenne pepper

   Let the seasoned salmon stand while you begin the polenta.

3. 3.

   Bring 1 1/2 cups water, 1/2 cup whole milk, and 1/4 teaspoon fine sea salt to a gentle boil in a medium saucepan. Gradually whisk in 3 ounces dry polenta. Stir in the prepared corn kernels, reduce the heat to low, and cook gently for 25–30 minutes, stirring frequently, until creamy and tender. If it becomes stiff before it is tender, stir in 1/4 cup water at a time. Cook the other components while it simmers.

4. 4.

   Toss the trimmed green beans with 2 teaspoons olive oil and 3/8 teaspoon fine sea salt on a rimmed baking sheet. Spread in one layer and roast for 12–16 minutes, turning once, until tender with browned edges.

5. 5.

   When the polenta has about 10 minutes left, heat the remaining 1 teaspoon olive oil in a nonstick or well-seasoned skillet over medium-high heat. Add the seasoned salmon skin-side down and press gently for the first 20 seconds. Reduce to medium and cook for 4–5 minutes. Turn and cook for another 2–4 minutes, until the center reaches 125°F, lowering the heat if the spices darken too quickly. Transfer to a warm plate and rest for 2 minutes.

6. 6.

   Take the skillet off the heat and carefully wipe out any dark spice residue. Add 2 tablespoons unsalted butter and return to medium heat. Swirl for 1–2 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the measured lemon juice; it may sputter.

7. 7.

   Stir the remaining 1 tablespoon unsalted butter and the measured lemon zest into the finished corn polenta. If needed, loosen with 2 tablespoons hot water so it falls softly from a spoon.

8. 8.

   Spoon the corn polenta onto two warm plates. Arrange the roasted green beans alongside and set the salmon on the polenta, crisp skin facing up. Spoon the lemon brown butter around the fish and over the beans, leaving the skin uncovered.

Want more detail? See the temperature guide.