Careme

Ingredients

• Coho Salmon Fillet

  12 ounces $15.99
• Bi-color Corn

  2 ears, husked $0.79
• Organic Slicing Cucumbers

  1 medium cucumber $1.10
• Grape Tomatoes, 1 PT

  1 cup, halved $3.69
• Organic Lemons

  1 lemon $1.29
• Italian Parsley Bunch

  1/4 cup chopped $1.49
• Maple syrup

  1 tablespoon
• Dijon mustard

  1 tablespoon
• Olive oil

  2 tablespoons, divided
• Apple cider vinegar

  1 tablespoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/2 teaspoon, divided
• Unsalted butter

  1 tablespoon

Instructions

1. Heat a grill to medium-high and oil the grates; slice the cucumber into thin half-moons, halve the tomatoes, chop the parsley, and cut the lemon in half.
2. In a small bowl, mix the maple syrup, Dijon mustard, 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper; pat the salmon dry and brush the flesh side with the glaze.
3. In another bowl, toss the cucumber, tomatoes, parsley, apple cider vinegar, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of pepper; set aside so the relish gets juicy while you grill.
4. Grill the corn, turning every 2 to 3 minutes, until lightly charred and tender, about 10 minutes total; move it to a cooler spot if it browns too quickly.
5. Place the salmon skin-side down on the grill, close the lid, and cook 6 to 9 minutes, depending on thickness, until the fish flakes easily and the thickest part reaches 145°F; avoid flipping unless needed for grill marks.
6. Rub the hot corn with butter and a pinch of salt, then cut the ears in half if desired; squeeze a little lemon over the salmon.
7. Plate the salmon with the buttered grilled corn and spoon the cucumber-tomato relish alongside or over the fish for a bright, seasonal finish.