Chilean Sockeye with Corn Pebre

An elegant Chilean-inspired dinner featuring summer sockeye, crisp oven-roasted green beans, fresh corn pebre, and smoky paprika brown butter.

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Ingredients

Wild Caught Sockeye Salmon Fillet (Previously Frozen)
12 ounces, cut into two 6-ounce portions $15.99
Fresh Bagged Green Beans
10 ounces, trimmed $2.19
Fresh Sweet Corn on the Cob-Each
2 ears, kernels removed $0.75
Kroger® Fresh Grape Tomatoes
6 ounces, quartered $2.00
Jumbo Red Onions
2 ounces, finely diced $1.19
Organic Cilantro
1/2 ounce, finely chopped $1.69
Garlic
1 clove, finely grated $0.79
Unsalted butter
2 tablespoons
Extra-virgin olive oil
2 tablespoons
Red wine vinegar
1 tablespoon
Lemon
1, yielding 1 tablespoon juice and 1 teaspoon zest
Smoked paprika
1 teaspoon
Ground cumin
1/2 teaspoon
Kosher salt
1 teaspoon
Black pepper
1/2 teaspoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper; allow 10 minutes to heat fully.
2. Pat 12 ounces sockeye salmon dry and season it with 1 tablespoon melted unsalted butter, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Toss 10 ounces trimmed green beans and the kernels from 2 ears sweet corn with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them on opposite sides of the prepared pan and roast for 8 minutes.
4. Stir the vegetables, move them outward, and place the seasoned 12 ounces sockeye salmon in the center. Roast for 10–12 minutes, until the thickest part reaches 125–130°F for medium or 145°F for fully cooked; rest for 5 minutes.
5. Combine all roasted kernels from 2 ears sweet corn with 6 ounces quartered grape tomatoes, 2 ounces diced red onion, 1/2 ounce chopped cilantro, 1 grated garlic clove, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, and 1/4 teaspoon kosher salt to make the pebre.
6. While the salmon rests, cook 1 tablespoon unsalted butter in a small skillet over medium heat for 2 minutes, until nutty and golden. Remove from the heat and stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1 teaspoon lemon zest.
7. Plate each 6-ounce salmon portion with 5 ounces roasted green beans; spoon half the corn pebre and half the paprika brown butter over each serving.

Total time: 45 minutes

Estimated cost: $19–$23 for 2 servings

Health notes: About 650 calories per serving, with roughly 40 grams of protein, heart-healthy omega-3 fats, and 6 grams of fiber.

Drink pairing: A bright Sauvignon Blanc complements the rich sockeye and tangy tomato-corn pebre.

Careme