Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Zucchini

  1 lb $1.29
• Private Selection™ Fresh Skylar Rae Super Sweet Washington Cherries

  1/2 cup, pitted $5.99
• Private Selection® Walla Walla Sweet Onions

  1/4 cup, finely diced $3.99
• Simple Truth Organic® Baby Dill

  2 tablespoons, chopped $2.49
• Fresh Organic Lemon

  1 $1.29
• Extra-virgin olive oil

  2 tablespoons, divided
• Dijon mustard

  1 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high heat, about 425°F, and lightly oil the grates. Pit and chop the cherries, dice the onion, chop the dill, and zest and juice half the lemon.
2. Combine the cherries, onion, dill, lemon zest, 1 tablespoon lemon juice, Dijon mustard, honey, 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper; let the relish stand while you grill.
3. Trim the zucchini and slice it lengthwise into planks about 1/2 inch thick. Toss with 2 teaspoons olive oil, 1/4 teaspoon salt, and a pinch of pepper.
4. Pat the salmon dry and divide it into two portions. Rub with the remaining teaspoon of olive oil and season with the remaining 1/4 teaspoon salt and pepper.
5. Grill the zucchini for 3–4 minutes per side until striped and tender. Grill the salmon for 3–5 minutes per side, turning carefully, until it reaches 145°F in the thickest part; transfer it to a plate and rest for 3 minutes.
6. Arrange the grilled zucchini on two plates, add the salmon, and spoon the Washington cherry–dill relish over the top. Serve with the remaining lemon half cut into wedges.