Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, skin on $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Zucchini

  8 ounces $1.79
• Fresh Blackberries - 6 OZ Clamshell

  3 ounces $2.99
• Jumbo Red Onions

  2 ounces $1.19
• Fresh Organic Lemon - Each

  1 lemon, yielding 1 teaspoon finely grated zest and 2 tablespoons juice $1.29
• Extra-virgin olive oil

  2 tablespoons
• Pure maple syrup

  1 tablespoon
• Balsamic vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Dried thyme

  1 teaspoon
• Unsalted butter

  1 tablespoon
• Kosher salt

  1 1/4 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425°F, and place a small saucepan, grill basket, cutting board, and instant-read thermometer nearby.
2. Lightly crush 3 ounces blackberries in the small saucepan. Stir in 1 tablespoon maple syrup, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt; simmer on the stove over medium-low heat for 6–8 minutes, stirring occasionally, until glossy and slightly thickened.
3. Pat 12 ounces sockeye salmon dry. Rub it with 2 teaspoons extra-virgin olive oil, 1 teaspoon lemon zest, 1 teaspoon dried thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper; let stand while preparing the vegetables.
4. Husk 2 ears sweet corn and slice 8 ounces zucchini lengthwise into 1/2-inch planks. Coat both with 4 teaspoons extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
5. Grill the prepared vegetables, turning occasionally, for 10–12 minutes; add the seasoned fillet skin-side down after 4 minutes, close the grill, and cook for 5–6 minutes before turning and cooking for 1–2 minutes more, until the center reaches 145°F. Rest the fish for 3 minutes.
6. Cut the kernels from the grilled vegetables’ cobs and dice the grilled planks. Toss them with 2 ounces finely diced red onion, 1 tablespoon unsalted butter, and 1 tablespoon lemon juice until glossy.
7. Divide the warm corn mixture between two plates, set the grilled fish on top, and spoon over the prepared glaze.