Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $14.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Yukon Gold Potatoes

  12 oz $1.29
• Organic Cilantro

  1/2 cup packed leaves and tender stems $1.69
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Fresh Organic Limes - Each

  1 lime $1.29
• Mayonnaise

  2 tablespoons
• Garlic

  1 small clove
• Olive oil

  2 tablespoons
• Ground cumin

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment or foil. Cut the potatoes into 1-inch pieces, shuck the corn but leave the cobs whole, and pat the salmon dry.
2. Toss the potatoes with 1 tablespoon olive oil, half the cumin and paprika, 1/4 teaspoon salt, and the black pepper. Spread them in one layer and roast for 15 minutes.
3. Turn the potatoes, add the whole corn cobs, and brush the corn with 2 teaspoons olive oil. Season lightly with salt and roast for 10 minutes.
4. Brush the salmon with the remaining 1 teaspoon olive oil and season with the remaining cumin, paprika, and 1/4 teaspoon salt. Add it to the hot pan skin-side down, if it has skin, and roast for 6–8 minutes, until just opaque and 145°F at the thickest point.
5. While the pan roasts, blend the cilantro, seeded jalapeño, garlic, mayonnaise, lime zest, and 1 tablespoon lime juice until smooth. Add 1–2 teaspoons water to make a spoonable sauce, then season with salt.
6. Rest the salmon for 3 minutes. Divide it between two plates with the roasted corn and potatoes, spoon over the cilantro-jalapeño sauce, and serve with the remaining lime cut into wedges.