Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, skin-on if available $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.50
• Fresh Rainier Cherries in Bag

  1/2 lb, pitted and chopped $6.99
• Private Selection® Walla Walla Sweet Onions

  1/3 cup finely diced $3.99
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Parsley

  1/4 cup chopped $1.29
• Fresh Jalapeno Peppers

  1 small, seeded and minced, optional $1.99
• Olive oil

  2 tablespoons, divided
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• King Estate Pinot Gris

  750 ml $16.99

Instructions

1. Heat a grill to medium-high and clean the grates well. Pat the salmon dry, cut it into 2 portions, and season with 1 tablespoon olive oil, lemon zest, smoked paprika, 1/2 teaspoon salt, and black pepper.
2. Shuck the corn, brush lightly with a little olive oil, and season with a pinch of salt. Pit and chop the cherries, finely dice the Walla Walla onion, mince the jalapeño if using, chop the parsley, and juice the lemon.
3. Grill the corn first, turning every few minutes, until lightly charred and tender, 8 to 10 minutes. Transfer to a cutting board to cool slightly.
4. Place the salmon skin-side down on the grill. Cook without moving until the skin is crisp and the fish is mostly opaque, 6 to 8 minutes; flip carefully and grill 1 to 2 minutes more, just until the center reaches 125–130°F for medium or flakes easily.
5. Cut the kernels from the grilled corn. In a bowl, mix the corn, cherries, Walla Walla onion, parsley, jalapeño, lemon juice, remaining olive oil, and remaining salt; taste and adjust with more lemon or pepper.
6. Let the salmon rest for 3 minutes while the salsa juices mingle.
7. Plate each salmon portion with a generous spoonful of cherry-corn salsa over the top and extra salsa alongside.