Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

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

  3 ears $0.99
• Fresh Blackberries - 6 OZ Clamshell

  4 oz $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion $3.99
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  5 oz $3.33
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Heavy cream

  1/4 cup
• Low-sodium chicken or vegetable broth

  1/2 cup
• Unsalted butter

  2 tablespoons, divided
• Extra-virgin olive oil

  2 teaspoons
• Balsamic vinegar

  2 teaspoons
• Maple syrup

  2 teaspoons, divided
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Preheat the oven to 375°F and line a rimmed sheet pan with parchment. Finely dice the onion, halve the tomatoes, zest and juice the lemon, and cut the kernels from the corn; reserve 3/4 cup of the kernels.
2. Gently crush the blackberries with the balsamic vinegar, 1 teaspoon maple syrup, 1 teaspoon lemon juice, and a pinch of salt. Set the relish aside for at least 15 minutes.
3. Melt 1 tablespoon butter in a saucepan over medium heat. Cook the onion for 3 minutes, then add the larger portion of corn and the broth. Cover and simmer for 8 minutes; stir in the cream and half the lemon zest.
4. Purée the corn directly in the pan with an immersion blender, or transfer it to a standard blender with the center cap removed and a folded towel held loosely over the opening so steam can escape. Blend until smooth, then press through a fine-mesh sieve into a clean saucepan; season and keep warm over low heat.
5. Toss the tomatoes and reserved corn with the olive oil, salt, and pepper on the prepared pan and roast for 10 minutes. Meanwhile, melt the remaining butter and mix it with the remaining maple syrup and lemon zest; pat the salmon dry and brush it with the mixture.
6. Move the vegetables to the edges of the pan and place the salmon skin-side down in the center. Roast for 10–14 minutes, until the thickest part reaches 140°F. Rest loosely tented for 5 minutes and verify it reaches 145°F before serving; if not, return it to the oven for 1–2 minutes.
7. Brighten the warm corn purée with lemon juice to taste, then spoon it onto two warmed plates. Top with the salmon, arrange the roasted corn and tomatoes alongside, and finish with the blackberry relish.