Careme

Instructions

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1. 1.

   Heat a clean grill for medium-high direct cooking, about 450°F. Set aside a small area with lower heat for finishing the salmon if needed.

2. 2.

   Pat 12 ounces king salmon dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Let it stand for 20 minutes while preparing the vegetables and relish.

3. 3.

   Make the tomato-basil relish by gently combining:

   • 8 ounces organic dry-farmed tomato, cut into small wedges
   • 0.75 ounce organic basil, thinly sliced
   • 1 organic lemon, finely zested and juiced to yield 2 tablespoons juice
   • 1 organic garlic clove, finely grated
   • 1 1/2 tablespoons extra-virgin olive oil
   • 3/4 teaspoon Diamond Crystal kosher salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon honey

   Let the relish stand at room temperature while grilling.

4. 4.

   Trim 12 ounces organic zucchini squash and slice it lengthwise into 1/2-inch planks. Coat with 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper.

5. 5.

   Pat the seasoned salmon dry again, then coat it with 1/2 tablespoon extra-virgin olive oil and 1/4 teaspoon black pepper. Grill skin-side down, or smoother-side down if skinless, with the lid closed until it releases easily, 4 to 5 minutes. Turn and cook for 2 to 4 minutes, moving it to lower heat if necessary, until the center reaches 125°F. Transfer to a plate and rest for 5 minutes.

6. 6.

   While the salmon cooks, grill the prepared zucchini until well marked and just tender, 3 to 4 minutes per side.

7. 7.

   Arrange the grilled zucchini on two plates, top with the salmon, and spoon the tomato-basil relish over and around it. Serve immediately.

Want more detail? See the temperature guide.