Careme

Ingredients

• Coho Salmon Fillet

  1 pound $15.99
• Bi-color Corn

  4 ears $0.79
• Slicer Tomato

  8 ounces $2.99
• Lime

  2 $0.69
• Cilantro Bunch

  1/4 cup chopped $1.19
• Plain Greek yogurt

  1/4 cup
• Olive oil

  2 tablespoons
• Neutral high-heat oil

  1 teaspoon
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1/2 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/4 teaspoon
• Water

  1 tablespoon

Instructions

1. Heat a grill to medium-high for 10 minutes. Husk 4 ears Bi-color Corn, dice 8 ounces Slicer Tomato, chop 1/4 cup cilantro, finely zest 1 of the 2 limes, and halve both limes.
2. Pat 1 pound Coho Salmon Fillet very dry. Rub it with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and the zest of 1 lime.
3. Coat 4 ears Bi-color Corn with 1 tablespoon olive oil, 1/2 teaspoon chili powder, and 1/2 teaspoon kosher salt. Grill for 5 minutes, turning occasionally.
4. Oil the hot grill grates with 1 teaspoon neutral high-heat oil. Add the seasoned 1 pound Coho Salmon Fillet skin-side down, if skin-on, and grill for 4 to 5 minutes. Flip carefully and cook for 1 to 2 minutes, until the center reaches 125°F to 130°F for moist medium salmon; use 145°F if following USDA guidance. Continue turning the 4 ears Bi-color Corn until charred and tender, then rest the fish and corn for 3 minutes.
5. Cut the kernels from the grilled 4 ears Bi-color Corn and toss them with 8 ounces Slicer Tomato, the juice of 1 lime, 2 tablespoons chopped cilantro, and 1/2 teaspoon kosher salt. Stir together 1/4 cup plain Greek yogurt, 2 tablespoons chopped cilantro, and 1 tablespoon water.
6. Squeeze the juice of 1 lime over the grilled 1 pound Coho Salmon Fillet. Divide the fish between two plates, add the salsa made from 4 ears Bi-color Corn and 8 ounces Slicer Tomato, and drizzle with the 1/4 cup cilantro crema.