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 3/4 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Finely dice 2 ounces red onion, husk 2 ears sweet corn, and slice 8 ounces zucchini lengthwise into 1/2-inch planks. From 1 lemon, finely grate 1 teaspoon zest and squeeze 2 tablespoons juice.
2. Lightly crush 3 ounces blackberries in a 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; cover and set aside before going outside.
3. Preheat a clean grill to medium-high, about 425°F. Pat 12 ounces sockeye salmon dry, then rub it with 2 teaspoons extra-virgin olive oil, 1 teaspoon lemon zest, 1 teaspoon dried thyme, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
4. Coat the prepared 2 ears sweet corn and 8 ounces zucchini with 4 teaspoons extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
5. Grill the prepared vegetables, turning occasionally, for 10–12 minutes. After 4 minutes, add the seasoned fillet skin-side down; grill with the lid closed for 5–6 minutes, then turn and cook for 1–2 minutes more. Remove at 120–125°F for moist, medium salmon and rest for 3 minutes; the FDA recommends cooking fish to 145°F, particularly for pregnant, older, immunocompromised, or very young diners.
6. Cut the kernels from both grilled corn cobs and dice all 8 ounces grilled zucchini planks. Toss with the prepared 2 ounces diced red onion, 1 tablespoon unsalted butter, and 1 tablespoon lemon juice until glossy.
7. Divide the warm corn and zucchini mixture between two plates, set the rested fish on top, and spoon over the warm glaze.