Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 portions $14.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Cucumber

  1 medium cucumber $0.89
• Private Selection® Walla Walla Sweet Onions

  1/4 cup finely diced $3.99
• Simple Truth Organic® Mint

  2 tablespoons chopped $2.49
• Kroger® Whole Garlic Bulbs

  1 clove $2.49
• Fresh lemon juice

  3 tablespoons
• Extra-virgin olive oil

  2 tablespoons
• Ground turmeric

  1/2 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground sumac

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a grill to medium-high for 10 minutes. Meanwhile, husk 2 ears corn; dice 1 medium cucumber; finely dice 1/4 cup Walla Walla sweet onion; chop 2 tablespoons mint; and mince 1 garlic clove.
2. Mix 1 tablespoon olive oil, 1 tablespoon lemon juice, the minced 1 garlic clove, 1/2 teaspoon turmeric, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat 12 ounces salmon with the mixture and marinate for 10 minutes.
3. Grill 2 ears corn for 10–12 minutes, turning every 2–3 minutes, until tender and lightly charred. Transfer the 2 ears corn to a cutting board and cool for 3 minutes.
4. Place the marinated 12 ounces salmon skin-side down on the grill. Grill for 4–5 minutes, flip carefully, and cook for 2–3 minutes more, until the center reaches 145°F or flakes easily.
5. Cut the kernels from the cooled 2 ears corn. Toss the kernels with 1 diced medium cucumber, 1/4 cup diced Walla Walla sweet onion, 2 tablespoons chopped mint, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon sumac, and 1/4 teaspoon kosher salt.
6. Plate 6 ounces grilled salmon per person and divide the corn-cucumber salad evenly alongside it.