Careme

Instructions

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1. 1.

   Heat the oven to 450°F and line a rimmed sheet pan with parchment paper.

2. 2.

   Shuck 2 ears corn and cut the kernels from the cobs. Toss the kernels on one side of the prepared pan with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Roast for 8 minutes.

3. 3.

   While the corn begins roasting, gently combine the blackberry relish:

   • 4 ounces blackberries, halved
   • 2 ounces Walla Walla sweet onion, finely diced
   • 1 tablespoon lemon juice
   • 1 tablespoon maple syrup
   • 1 tablespoon chopped baby dill
   • 1/8 teaspoon kosher salt

   Set aside so the flavors mingle.

4. 4.

   Mix the maple-Dijon butter:

   • 1 tablespoon softened unsalted butter
   • 1 tablespoon maple syrup
   • 2 teaspoons Dijon mustard
   • 1 teaspoon finely grated lemon zest
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Stir until smooth.

5. 5.

   Pat 12 ounces sockeye salmon dry. After the corn has roasted for 8 minutes, stir the kernels and place the salmon skin-side down on the open side of the pan. Spread the maple-Dijon butter over the salmon.

6. 6.

   Return the pan to the oven and roast for 9 to 12 minutes, until the salmon is opaque and reaches 145°F in its thickest section. Transfer the salmon to a plate and rest for 3 minutes.

7. 7.

   Toss the hot roasted corn with 1 tablespoon softened unsalted butter and 1 tablespoon chopped baby dill.

8. 8.

   Divide the dill-butter corn between two plates, add the roasted sockeye, and spoon the blackberry–Walla Walla onion relish over and around the salmon.