Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Blackberries - 6 OZ Clamshell

  3 oz (about 20 berries) $2.99
• Green Onions

  1 green onion $1.19
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Fresh lemon juice

  2 tablespoons
• Finely grated lemon zest

  1 teaspoon
• Balsamic vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Fresh thyme leaves

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425–450°F. Pat 12 ounces sockeye salmon dry, season it evenly with 3/4 teaspoon kosher salt, and refrigerate it while preparing the other ingredients.
2. Husk 2 ears sweet corn and thinly slice 1 green onion. In a bowl, mash 5 blackberries, then fold in 15 blackberries, 1 sliced green onion, 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, 1 teaspoon honey, 1 teaspoon thyme leaves, and 1/4 teaspoon kosher salt.
3. Rub the seasoned 12 ounces sockeye salmon with 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon zest, and 1/4 teaspoon black pepper.
4. Coat 2 ears sweet corn with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon kosher salt.
5. Grill 2 ears sweet corn for 10–12 minutes, turning every 2–3 minutes, until tender and attractively charred; transfer them to a platter.
6. Place 12 ounces sockeye salmon skin-side down, if skin-on, on the grill. Cover and cook without flipping for 5–8 minutes, until the center reaches 120–125°F for moist medium-rare to medium salmon; transfer it to a plate and rest for 3 minutes. For pregnant, older, immunocompromised, or other higher-risk diners, cook the 12 ounces salmon to 145°F.
7. Melt 1 tablespoon unsalted butter in a small grill-safe pan, brush it evenly over 2 grilled ears sweet corn, and drizzle the corn with 1 tablespoon lemon juice.
8. Divide 12 ounces grilled sockeye salmon and 2 buttered ears sweet corn between two plates, then spoon about 1/2 cup blackberry relish over and around the salmon.