Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a rimmed sheet pan with parchment. Pat 12 ounces Fresh Coho Salmon Fillet dry, season with 4.3 g Diamond Crystal kosher salt and 1/4 teaspoon freshly ground black pepper, and let stand for 15 minutes while preparing the vegetables.

2. 2.

   Prepare the late-summer vegetables:

   • 12 ounces zucchini, cut into 1/2-inch half-moons
   • 8 ounces Campari tomatoes, halved
   • 4 ounces jumbo sweet onion, cut into thin wedges
   • 1 tablespoon extra-virgin olive oil
   • 5 g Diamond Crystal kosher salt
   • 1/2 teaspoon freshly ground black pepper

   Toss together on the prepared pan and spread into one layer. Roast for 10 minutes.

3. 3.

   While the vegetables begin roasting, make the basil gremolata. Finely chop 0.5 ounce basil and mince 1 garlic clove. Zest 1 organic lemon; halve it, squeeze 1 tablespoon juice from one half, and cut the other half into 2 wedges. Stir the basil, garlic, zest, juice, 1 tablespoon extra-virgin olive oil, 0.7 g Diamond Crystal kosher salt, and 1/4 teaspoon crushed red pepper flakes together; set aside with the lemon wedges.

4. 4.

   As soon as the vegetables enter the oven, bring 2 cups water and 2 g Diamond Crystal kosher salt to a boil in a medium saucepan. Gradually whisk in 1/2 cup coarse-ground yellow cornmeal. Reduce the heat to low and cook for 18 to 20 minutes, stirring frequently, until creamy and tender. Remove from the heat and stir in 1 ounce finely grated Parmesan cheese and 1 tablespoon unsalted butter; cover to keep warm.

5. 5.

   After the vegetables have roasted for 10 minutes, toss them and place the seasoned salmon in the center of the pan. Roast for 10 to 12 minutes, until the salmon’s thickest part reaches 125°F. Spoon half the basil gremolata over the salmon, then rest it on the pan for 5 minutes.

6. 6.

   Divide the creamy polenta between 2 shallow bowls. Arrange the roasted zucchini, tomatoes, and onion over it, top with the salmon, and spoon over the remaining basil gremolata. Plate with the 2 lemon wedges for squeezing.

Want more detail? See the temperature guide.