Careme

Instructions

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1. 1.

   Check 12 ounces skin-on coho salmon for pin bones and remove them. Cut into 2 equal portions, pat very dry, and season all over with 3/4 teaspoon fine sea salt. Refrigerate uncovered while preparing the vegetables.

2. 2.

   Shuck 3 ears sweet corn and cut the kernels from the cobs. Scrape the cobs with the back of a knife to collect their milky juices. Peel and finely chop 2 garlic cloves.

3. 3.

   Dice 8 ounces Roma tomatoes into 1/2-inch pieces. Thinly slice 1/4 cup loosely packed basil leaves. Zest 1 small lemon to obtain 1 teaspoon zest, then squeeze one half to obtain 1 tablespoon juice; cut the other half into wedges.

4. 4.

   Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the prepared corn, its milky juices, and the chopped garlic; cook, stirring, for 2 minutes. Add 1/3 cup water and 1/2 teaspoon fine sea salt. Cover and simmer over medium-low heat for 8–10 minutes, until the corn is tender.

5. 5.

   Transfer the corn mixture to a blender and blend until silky, venting the lid according to the blender’s hot-liquid instructions. Add 1–3 tablespoons water if needed for a soft, spoonable consistency. Return the purée to the saucepan and stir in the measured lemon zest. Cover and keep warm over the lowest heat.

6. 6.

   Pat the salmon skin dry again. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and press gently with a spatula for the first 20 seconds. Reduce to medium and cook for 5–7 minutes, until the skin is crisp. Turn and cook for 1–3 minutes more, pulling the salmon when the center reaches 125°F. Transfer to a plate skin-side up and rest for 3 minutes while making the relish.

7. 7.

   Return the skillet to medium heat and add the following:

   • 1 tablespoon olive oil
   • The prepared diced tomatoes
   • 1/4 teaspoon fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Cook for 2–3 minutes, stirring gently, until the tomatoes are warm and glossy but still hold their shape. Remove from the heat and fold in the measured lemon juice and 3 tablespoons of the sliced basil.

8. 8.

   Spoon the warm corn purée onto 2 plates and sweep it into broad pools. Set a salmon portion on each, skin-side up, and spoon the warm tomato relish alongside rather than over the crisp skin. Finish with the remaining 1 tablespoon sliced basil and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.