Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat a clean grill to medium-high, about 425°F, for 10 minutes. Cut the salmon into two equal portions and pat dry. Season with:

   • 1 lb salmon portions
   • 2 tsp Diamond Crystal kosher salt
   • 1 tbsp extra-virgin olive oil
   • 1/4 tsp black pepper

   Let the salmon stand for 15 minutes while preparing the sauce and zucchini.

2. 2.

   Make the sauce vierge. Finely grate the lemon zest, then squeeze the lemon to obtain about 2 tbsp juice. Gently combine:

   • 8 oz Roma tomato, seeded and finely diced
   • 1 oz shallot, minced
   • 1 garlic clove, finely grated
   • 1 medium lemon's zest and juice
   • 1/4 cup basil leaves, thinly sliced
   • 1/4 cup pitted Kalamata olives, chopped
   • 1 tbsp capers, drained and chopped
   • 1 tbsp extra-virgin olive oil
   • 1/4 tsp black pepper

   Set the sauce vierge aside to mingle while grilling.

3. 3.

   Trim 1 lb zucchini and slice it lengthwise into 1/3-inch planks. Coat with 1 tbsp extra-virgin olive oil and 1 1/2 tsp Diamond Crystal kosher salt.

4. 4.

   Grill the zucchini until marked and just tender, about 3 minutes per side; transfer it to a platter. Grill the salmon for 3 to 4 minutes on the first side and 2 to 3 minutes after turning, pulling it at 125°F for a moist medium center.

5. 5.

   Rest the salmon for 5 minutes. Fan the grilled zucchini across two warm plates, place a salmon portion on each, and spoon the sauce vierge over and around the fish.

Want more detail? See the temperature guide.