Careme

Instructions

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1. 1.

   Heat the oven to 400°F and line a small baking sheet with parchment. Check 12 oz coho salmon for pin bones, remove any, and pat dry. Place skin-side down on the sheet and season with 3/4 teaspoon fine sea salt and 1/8 teaspoon black pepper. Let stand while preparing the vegetables, about 15 minutes.

2. 2.

   Shuck 2 ears of sweet corn and slice the kernels from the cobs. Trim 8 oz zucchini and cut into 1/2-inch dice; keep it separate from the corn.

3. 3.

   Dice 8 oz tomatoes into small pieces. Thinly slice the leaves from 0.5 oz basil. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 2 tablespoons juice.

4. 4.

   Make the tomato-basil relish by gently combining the following in a bowl:

   • The diced tomatoes
   • The sliced basil
   • 1 tablespoon lemon juice
   • 1/2 tablespoon olive oil
   • 1/4 teaspoon fine sea salt
   • 1/8 teaspoon black pepper

   Set aside while the salmon cooks.

5. 5.

   Roast the seasoned salmon for 10–14 minutes, depending on thickness, until the thickest part reaches 125°F. Rest for 3 minutes.

6. 6.

   While the salmon roasts, heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 4–5 minutes, stirring occasionally, until lightly golden. Add the corn kernels and 3/4 teaspoon fine sea salt; sauté for 3–4 minutes until the corn is tender-crisp. Transfer the corn–zucchini sauté to a warm bowl.

7. 7.

   Reduce the skillet heat to medium-low and add 2 tablespoons unsalted butter. Cook for 2–3 minutes, swirling, until the milk solids turn golden brown and smell nutty. Remove from the heat. Carefully stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest; it will sputter briefly.

8. 8.

   Divide the corn–zucchini sauté between two warm plates and nestle a salmon portion alongside. Spoon the lemon brown butter over the salmon and place the tomato-basil relish beside it, keeping the colorful components distinct.

Want more detail? See the temperature guide.