Careme

Instructions

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1. 1.

   Preheat a clean grill to medium-high, about 425°F, setting up a cooler area for managing flare-ups. Pat 12 ounces king salmon fillet dry and season evenly with 1 1/2 teaspoons Diamond Crystal kosher salt; refrigerate uncovered for 15 minutes while preparing the glaze and sauce.

2. 2.

   Make the ají glaze by stirring together:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon ají amarillo paste
   • 1 teaspoon honey
   • Zest of 1 lime
   • 1 tablespoon juice from the same lime
   • 1/4 teaspoon freshly ground black pepper

   Set the ají glaze aside.

3. 3.

   Blend the green sauce until smooth and spoonable:

   • 1 medium Hass avocado, peeled and pitted
   • 1 packed cup cilantro leaves and tender stems
   • 2 tablespoons mayonnaise
   • 2 tablespoons juice from the second lime
   • 1 small garlic clove, peeled
   • 1 tablespoon extra-virgin olive oil
   • 2 tablespoons cold water
   • 1/4 teaspoon Diamond Crystal kosher salt
   • 1/4 teaspoon freshly ground black pepper

   Transfer the green sauce to a serving bowl.

4. 4.

   Trim 8 ounces organic green beans, then toss them with 1 tablespoon extra-virgin olive oil and 3/4 teaspoon Diamond Crystal kosher salt. Grill in a grill basket over direct heat for 8–10 minutes, turning occasionally, until crisp-tender and blistered; begin grilling the salmon after the beans have cooked for 2 minutes.

5. 5.

   Brush the salmon all over with the ají glaze. Grill with the lid closed, skin-side down if present, for 4–6 minutes. Turn carefully and grill for another 2–4 minutes, pulling the salmon at 125°F for a moist medium center. Transfer to a plate and rest for 5 minutes.

6. 6.

   Swoop the green sauce across two warmed plates. Divide the grilled green beans between them, set a salmon portion on each plate, and serve immediately.

Want more detail? See the temperature guide.