Careme

Instructions

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1. 1.

   Heat the oven to 400°F. Pat 12 ounces coho salmon dry, remove any pin bones, and cut into 2 portions. Season evenly with 3/4 teaspoon fine sea salt and refrigerate while preparing the vegetables.

2. 2.

   Shuck 3 ears sweet corn and slice the kernels from the cobs into a bowl. Scrape the cobs with the back of a knife to collect their milky juices. Mince 2 garlic cloves.

3. 3.

   Cut 8 ounces zucchini into 1/2-inch cubes and 8 ounces Roma tomatoes into 3/4-inch pieces, keeping them separate. Tear 1/2 ounce basil leaves. Zest and juice 1 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice.

4. 4.

   Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the minced garlic and cook for 30 seconds without browning. Add the corn kernels and their juices, 1/2 teaspoon fine sea salt, and 1/2 cup water. Cover and simmer over medium-low heat for 10–12 minutes, stirring occasionally, until tender.

5. 5.

   Take the saucepan off the heat. Add 2 teaspoons lemon juice and blend the corn with an immersion blender until very smooth, tilting the pan carefully to keep the blade submerged. If needed, blend in up to 2 tablespoons water for a soft, spoonable purée. Cover and keep warm over the lowest heat.

6. 6.

   Place the seasoned salmon skin-side down on a parchment-lined baking sheet. Rub the tops with 1 teaspoon olive oil and the measured 1 teaspoon lemon zest; sprinkle with 1/4 teaspoon ground black pepper. Roast for 8–12 minutes, depending on thickness, until the center reaches 125°F. Rest for 3 minutes. Cook the vegetables while the fish roasts.

7. 7.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared zucchini and cook for 4–5 minutes, turning occasionally, until golden. Add the prepared tomatoes and 3/4 teaspoon fine sea salt; cook for 2–3 minutes, just until the tomatoes soften but retain their shape. Remove from the heat and fold in the torn basil and the remaining 1 teaspoon lemon juice.

8. 8.

   Spoon the warm corn purée into two shallow bowls and sweep it into broad circles. Set a salmon portion over each, leaving the skin behind if preferred. Arrange the zucchini and tomatoes alongside, spooning their juices around the purée.

Want more detail? See the temperature guide.