Careme

Instructions

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1. 1.

   Preheat a grill to medium-high, about 425°F, and clean the grates. Zest 1 lemon, then squeeze 2 tablespoons juice; reserve the zest and juice separately.

2. 2.

   Make the tomato relish by combining:

   • 6 ounces halved Sungold cherry tomatoes
   • 2 thinly sliced green onions
   • 1/2 tablespoon extra-virgin olive oil
   • 1 tablespoon reserved lemon juice
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Set the relish aside while you grill.

3. 3.

   Pat 12 ounces king salmon dry, then coat it with:

   • 1 teaspoon extra-virgin olive oil
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Let the seasoned salmon stand while the corn begins cooking.

4. 4.

   Coat 2 husked ears of bi-color corn with 2 teaspoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

5. 5.

   Grill the seasoned corn for 8 to 10 minutes, turning every 2 minutes, until tender and charred in spots. Let it cool for 3 minutes, cut the kernels from the cobs, and fold them into the tomato relish.

6. 6.

   While the corn grills, place a small grill-safe skillet over the heat and melt 3 tablespoons unsalted butter. Cook for 3 to 4 minutes, swirling frequently, until golden and nutty. Remove from the heat and carefully stir in the reserved lemon zest and remaining 1 tablespoon lemon juice to make the lemon brown butter.

7. 7.

   Grill the seasoned salmon skin-side down if present, or presentation-side down if skinless, for 4 to 5 minutes with the lid closed. Flip and grill for 2 to 4 minutes more, pulling it at 125°F in the thickest part. Transfer to a plate and rest for 5 minutes.

8. 8.

   Divide the charred corn-tomato relish between two plates, set the rested salmon alongside, and spoon the warm lemon brown butter over the fish.

Want more detail? See the temperature guide.