Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 ounces, cut into 2 portions $8.99
• Fresh Sweet Corn on the Cob

  2 ears, husked $1.25
• Garlic

  3 cloves, minced $0.79
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Cucumber

  1 small cucumber, diced $0.99
• Private Selection® Petite Medley Snacking Tomatoes

  1 cup, halved $3.50
• Fresh Large Ripe Avocado

  1 avocado, diced $2.50
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  3 tablespoons, divided
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Honey or sugar

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the oven to 425°F and line a sheet pan with parchment or foil; husk the corn, mince the garlic, zest and juice the lemon, halve the tomatoes, dice the cucumber and avocado, and chop the parsley.
2. In a small bowl, whisk the garlic, lemon zest, lemon juice, 2 tablespoons olive oil, cumin, oregano, honey, 3/4 teaspoon salt, and several grinds of black pepper to make a quick Cuban-style mojo.
3. Place the salmon portions on one side of the sheet pan and brush generously with about half of the mojo; set the corn on the other side, rub with the remaining 1 tablespoon olive oil, and season with salt and pepper.
4. Roast for 12 to 16 minutes, turning the corn once, until the salmon flakes easily and reaches 145°F in the thickest part; if the corn needs more color, remove the salmon to rest and roast the corn 3 to 5 minutes longer.
5. While the pan roasts, toss the tomatoes, cucumber, avocado, parsley, a spoonful of the remaining mojo, and a pinch of salt in a bowl; taste and add more lemon juice or pepper if needed.
6. Let the salmon rest for 3 minutes, then spoon any pan juices over the fish and cut each ear of corn in half if desired.
7. Plate each salmon portion with roasted corn and the tomato-cucumber-avocado salad alongside, finishing with extra parsley and a final drizzle of mojo.