Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 portions $15.99
• Kroger® Sweet Corn on the Cob

  2 ears $2.99
• Fresh Red Cherries in Bag

  1 cup, pitted and chopped $4.99
• Private Selection® Walla Walla Sweet Onions

  1/4 cup, finely diced $3.99
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Parsley

  2 tablespoons, chopped $1.29
• Olive oil

  2 tablespoons, divided
• Honey

  1 teaspoon
• Dijon mustard

  1 teaspoon
• Garlic powder

  1/8 teaspoon
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Heat a grill to medium-high, clean and oil the grates, and set up one cooler zone if possible; shuck the corn, pit and chop the cherries, finely dice the Walla Walla onion, chop the parsley, and zest and juice the lemon.
2. Make the cherry relish by mixing the cherries, Walla Walla onion, parsley, half the lemon juice, lemon zest, honey, 1 teaspoon olive oil, a pinch of salt, and black pepper; let it sit while everything grills.
3. Pat the sockeye dry, brush with 1 tablespoon olive oil, and season with salt and pepper; in a small bowl, stir together the Dijon mustard, remaining lemon juice, garlic powder, and remaining olive oil for a mild lemon-Dijon glaze.
4. Grill the corn, turning every few minutes, until lightly charred and tender, 10 to 12 minutes; transfer it to a board and keep warm.
5. Place the salmon skin-side down over medium-high heat, close the grill lid, and cook without flipping for 5 to 7 minutes, brushing the top with the lemon-Dijon glaze during the last 2 minutes.
6. Cook the sockeye until the thickest part reaches 125°F to 130°F for moist, medium fish, or 145°F if following the official food-safety guideline; transfer to a plate and rest for 3 minutes.
7. Cut the corn kernels from the cobs and stir about half into the cherry relish, reserving the rest as a side; taste the relish and adjust with more salt, pepper, or lemon if needed.
8. Plate the grilled sockeye with the cherry-corn relish spooned over the top and the remaining grilled corn alongside.