Careme

Instructions

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1. 1.

   Heat a clean grill for two-zone cooking, with one side at medium-high heat and the other at medium heat; oil the grates lightly if needed.

2. 2.

   Cut 1 pound coho salmon into 2 equal portions. Season all over with 2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper, then refrigerate uncovered for 15 minutes while preparing the vegetables.

3. 3.

   Trim 1 pound zucchini and slice lengthwise into 1/2-inch planks. Toss with 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1 teaspoon herbes de Provence.

4. 4.

   Make the tomato-basil vinaigrette by gently combining:

   • 8 ounces Roma tomatoes, cored and diced
   • 0.5 ounce basil, thinly sliced
   • 1 teaspoon diced garlic
   • 1 teaspoon finely grated zest and 1 tablespoon juice from 1 lemon
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon red wine vinegar
   • 3/4 teaspoon Diamond Crystal kosher salt
   • 1/8 teaspoon black pepper

   Let the vinaigrette stand while grilling.

5. 5.

   Grill the zucchini over medium-high heat until marked and tender but not limp, 3 to 4 minutes per side. Transfer it to a platter and spoon over about one-third of the tomato-basil vinaigrette.

6. 6.

   Pat the salmon’s surface dry and coat it with 1 tablespoon extra-virgin olive oil. Grill skin-side down, if skin-on, over medium heat with the lid closed for 5 to 7 minutes; carefully turn and cook until the center reaches 125°F, about 2 minutes more. Rest for 5 minutes.

7. 7.

   Arrange one salmon portion over each serving of grilled zucchini. Spoon the rest of the tomato-basil vinaigrette over and around the fish, then serve.

Want more detail? See the temperature guide.