Careme

Instructions

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1. 1.

   Heat the oven to 450°F with a rack in the upper third. Line a rimmed sheet pan with parchment. Prepare the piperade vegetables:

   • Cut the kernels from 2 ears Fresh Sweet Corn on the Cob.
   • Core and dice 8 ounces Fresh Roma Tomato.
   • Thinly slice 4 ounces Private Selection Walla Walla Sweet Onion.
   • Stem, seed, and thinly slice 1 Fresh Large Green Bell Pepper.

   Keep the vegetables together as the piperade vegetables.

2. 2.

   Pat 1 pound Fresh Coho Salmon Fillet dry and place it on a plate. Season all over with 1 1/4 teaspoons Morton kosher salt, then let it stand for 15 minutes while the oven finishes heating.

3. 3.

   On the prepared pan, toss the piperade vegetables with:

   • 1 tablespoon extra-virgin olive oil
   • 1 clove garlic, finely grated
   • 1 1/4 teaspoons Morton kosher salt
   • 1/4 teaspoon freshly ground black pepper

   Spread into an even layer and oven-roast for 15 minutes.

4. 4.

   Meanwhile, make the smoky aioli by stirring together:

   • 3 tablespoons mayonnaise
   • 1 teaspoon fresh lemon juice
   • 1 clove garlic, finely grated
   • 1/2 teaspoon smoked paprika

   Refrigerate the smoky aioli until plating.

5. 5.

   Stir the roasted piperade vegetables, then push them toward the edges of the pan. Place the seasoned salmon in the center, skin-side down if it has skin. Brush it with 1 tablespoon extra-virgin olive oil and season with 1/2 teaspoon smoked paprika and 1/4 teaspoon freshly ground black pepper.

6. 6.

   Oven-roast the salmon and piperade for 8 to 11 minutes, until the thickest part of the salmon reaches 125°F. Transfer the salmon to a clean plate and rest for 5 minutes.

7. 7.

   Stir 2 teaspoons sherry vinegar and 2 tablespoons chopped flat-leaf parsley into the hot corn piperade. Divide the piperade between two warmed plates, set a salmon portion over each serving, and finish with elegant spoonfuls of smoky aioli.

Want more detail? See the temperature guide.