Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Pat 12 ounces sockeye salmon dry and cut it into 2 equal portions. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; let stand for 10 minutes while preparing the vegetables.

2. 2.

   Prepare the produce:

   • Cut the kernels from 2 ears sweet corn, keeping each ear’s kernels separate.
   • Halve 8 ounces Campari tomatoes.
   • Finely dice 4 ounces Walla Walla sweet onion.
   • Mince 1 garlic clove.
   • Thinly slice 0.25 ounce basil.
   • Zest 1 lemon, then squeeze all its juice into a separate small bowl.
3. 3.

   Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the diced onion and cook for 3 minutes. Stir in the minced garlic, kernels from 1 ear of corn, and 1/4 teaspoon kosher salt; cook for 2 minutes. Add 1/3 cup heavy cream and simmer gently for 3 minutes.

4. 4.

   Carefully purée the corn mixture with an immersion blender until smooth, or use a vented countertop blender. Return the corn purée to low heat and keep warm without boiling.

5. 5.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the kernels from the second ear of corn and cook for 2 minutes. Add the halved tomatoes and 1/4 teaspoon black pepper; cook for 3 minutes, until blistered but not collapsed. Transfer to a bowl and fold in the sliced basil and all the lemon zest to make the corn-tomato relish.

6. 6.

   Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Add the seasoned salmon skin-side down, or presentation-side down if skinless. Cook undisturbed for 4 minutes, turn, and cook for 3 to 5 minutes more, until the center reaches 145°F. Transfer to a plate and rest for 3 minutes.

7. 7.

   Reduce the skillet to medium and add 2 tablespoons unsalted butter. Cook for about 2 minutes, swirling until golden and nutty. Remove from the heat and carefully stir in all the lemon juice to make the lemon brown butter.

8. 8.

   Spoon the warm corn purée onto 2 plates. Set one salmon portion over each, arrange the corn-tomato relish alongside, and drizzle with the lemon brown butter.