Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  1 lb $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears (about 2 cups kernels) $0.75
• Fresh Red Hothouse Bell Pepper

  1 pepper (about 1 cup diced) $1.67
• Fresh Roma Tomato

  8 oz, diced $1.49
• Green Onions

  2 green onions (about 4 tablespoons sliced) $1.19
• Garlic

  2 cloves, minced $0.79
• Fresh Organic Lemon

  1 teaspoon zest plus 2 tablespoons juice $1.29
• Unsalted butter

  3 tablespoons
• Olive oil

  2 tablespoons
• Cajun seasoning

  2 teaspoons
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/4 teaspoon
• Honey

  1 teaspoon

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan with parchment. Cut the kernels from 2 ears corn, dice 1 red bell pepper and 8 ounces Roma tomato, mince 2 garlic cloves, and thinly slice 2 green onions into about 2 tablespoons white parts and 2 tablespoons green parts.
2. Pat 1 pound sockeye salmon dry and place it skin-side down on the prepared pan. Rub it with 1 tablespoon olive oil, then season it evenly with 2 teaspoons Cajun seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Oven-roast the seasoned 1 pound sockeye salmon until its thickest part reaches 145°F for FDA food-safety guidance, about 10–15 minutes. Some chefs serve lean sockeye at 120–125°F for a moister texture, but that carries greater foodborne-illness risk and is not recommended for high-risk diners.
4. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 cups corn kernels, 1 cup diced red bell pepper, and 1/2 teaspoon kosher salt; cook, stirring occasionally, until the vegetables are lightly charred, about 6 minutes.
5. Add 8 ounces diced Roma tomato, 2 minced garlic cloves, and 2 tablespoons sliced green-onion whites to the skillet. Cook for 3 minutes, remove from the heat, and season with 1/2 teaspoon kosher salt.
6. Melt 3 tablespoons unsalted butter in a small saucepan over medium heat and cook until golden and nutty-smelling, 3–4 minutes. Remove it from the heat and whisk in 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon honey.
7. Rest the roasted 1 pound sockeye salmon for 5 minutes. Fold 2 tablespoons sliced green-onion greens into the succotash, divide the succotash between two plates, top with the salmon, and spoon all the lemon brown butter over the plated portions.