Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a large, unheated rimmed sheet pan with parchment paper.

2. 2.

   Pat 12 ounces coho salmon dry. Season evenly with 3/4 teaspoon Morton kosher salt and 1/4 teaspoon freshly ground black pepper; refrigerate uncovered for 15 minutes while completing the remaining prep.

3. 3.

   Cut the kernels from 2 husked ears of corn. Dice 8 ounces zucchini into 1/2-inch pieces and finely chop 2 ounces shallot.

4. 4.

   Zest 1/2 small lemon to obtain about 1/2 teaspoon zest, then squeeze it to obtain about 1 tablespoon juice.

5. 5.

   In a mixing bowl, combine:

   • Kernels from 2 ears corn
   • 8 ounces diced zucchini
   • 2 ounces chopped shallot
   • 1 1/2 tablespoons extra-virgin olive oil
   • 3/4 teaspoon Morton kosher salt
   • 1/4 teaspoon freshly ground black pepper
   • 1 teaspoon thyme leaves

   Toss thoroughly, then spread the vegetables over one side of the prepared sheet pan.

6. 6.

   Place the seasoned salmon skin-side down on the open side of the sheet pan and brush it with 1/2 tablespoon extra-virgin olive oil. Roast the salmon and vegetables together for 10–12 minutes, stirring the vegetables once after 6 minutes. Pull the salmon when its thickest part reaches 125°F and the zucchini is tender-crisp.

7. 7.

   While the sheet pan roasts, combine in a small saucepan:

   • 3 ounces fresh blackberries
   • 1 tablespoon balsamic vinegar
   • 1 tablespoon maple syrup
   • 1 tablespoon lemon juice

   Simmer over medium heat for 4–5 minutes, gently crushing half the berries. Remove from the heat and swirl in 1 tablespoon unsalted butter and 1/2 teaspoon lemon zest to make the blackberry sauce.

8. 8.

   Rest the salmon for 5 minutes. Divide the roasted corn and zucchini between two warm plates, place a salmon portion on each, and spoon the blackberry sauce around and over the fish.

Want more detail? See the temperature guide.