Careme

Instructions

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1. 1.

   Pat 12 oz salmon very dry and cut into two equal portions if needed. Season all over with 3/4 teaspoon fine sea salt. Leave uncovered, skin-side up, while preparing the vegetables, about 10 minutes.

2. 2.

   Shuck 2 ears sweet corn and slice the kernels from the cobs. Dice 8 oz Roma tomatoes into 1/2-inch pieces. Peel and finely mince 1 oz shallot.

3. 3.

   Zest and juice 1 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice; save any excess for another use. Thinly slice 0.5 oz basil, setting aside a small pinch of the sliced basil for plating.

4. 4.

   Heat 2 teaspoons olive oil in a large nonstick or well-seasoned skillet over medium-high heat. Add the prepared corn and shallot and cook, stirring occasionally, for 5–6 minutes, until the corn is golden in spots. Add the prepared tomatoes, 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Cook for 2 minutes, keeping the tomatoes chunky. Transfer the corn mixture to a bowl and cover to keep warm.

5. 5.

   Wipe the skillet clean and return it to medium-high heat. Blot any surface moisture from the salmon. Add the remaining 1 teaspoon olive oil, then place the salmon skin-side down. Press gently with a spatula for the first 20 seconds to keep the skin flat. Cook for 4–5 minutes, until the skin is crisp and releases easily. Turn and cook for another 1–3 minutes, pulling the salmon when the center reaches 125°F. Transfer to a plate, skin-side up, and rest for 3 minutes while making the sauce. For skinless portions, begin with the presentation side down.

6. 6.

   Take the skillet off the heat and let it cool for 30 seconds. Add the measured lemon juice and 2 tablespoons water, then return to low heat and stir briefly to loosen the browned bits. Remove from the heat and swirl in 2 tablespoons cold unsalted butter until glossy. Stir in the measured lemon zest and sliced basil, leaving the reserved garnish aside; do not boil.

7. 7.

   Divide the warm corn mixture between two shallow plates and set the salmon on top, crisp skin facing up. Spoon the lemon-basil butter around the fish rather than over the skin, scatter with the reserved basil and serve immediately.

Want more detail? See the temperature guide.