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

  1 tablespoon
• Extra-virgin olive oil

  1 tablespoon
• Balsamic vinegar

  2 teaspoons
• Maple syrup

  1 teaspoon
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Preheat the oven to 425°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 all three ears of corn; reserve 3/4 cup kernels separately.
2. Lightly crush the blackberries in a small bowl with the balsamic vinegar, maple syrup, 1 teaspoon lemon juice, and a pinch of salt. Let the relish stand for at least 15 minutes.
3. Melt the 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. Add the cream and blend carefully until smooth, then season with salt, pepper, and half the lemon zest; keep warm.
4. Toss the tomatoes and reserved corn kernels with half the olive oil, salt, and pepper on one side of the prepared pan. Roast for 5 minutes.
5. Pat the salmon dry, place it skin-side down on the other side of the pan, and season with the remaining oil, salt, pepper, and lemon zest. Roast everything for another 9–12 minutes, until the salmon is opaque, flakes easily, and reaches 145°F in the thickest part.
6. Rest the salmon for 3 minutes. Stir the roasted corn and tomatoes together, and brighten the warm corn purée with additional lemon juice to taste.
7. Spoon the corn purée onto two warmed plates, top with the salmon, arrange the roasted vegetables alongside, and finish with the blackberry relish.