Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 equal fillets $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, shucked $0.75
• Kroger® Fresh Grape Tomatoes

  5 oz, halved $2.99
• Green Onions

  2, thinly sliced $1.19
• North Shore Potted Living Basil

  1/4 cup loosely packed leaves, torn $4.79
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Garlic

  1 clove, minced $0.79
• Unsalted butter

  3 tbsp
• Pure maple syrup

  1 tbsp
• Dijon mustard

  2 tsp
• Extra-virgin olive oil

  1 tbsp plus 1 tsp
• Smoked paprika

  1/2 tsp
• Kosher salt

  1 1/4 tsp
• Black pepper

  1/4 tsp

Instructions

1. Heat a grill to medium-high, about 425°F, and clean the grates. Halve 5 ounces grape tomatoes, thinly slice 2 green onions, tear 1/4 cup basil leaves, mince 1 garlic clove, and zest 1 lemon before squeezing 2 tablespoons juice from it.
2. Whisk 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, 2 teaspoons extra-virgin olive oil, 1/2 teaspoon smoked paprika, the zest of 1 lemon, 3/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Brush the glaze over both sides of the 12 ounces sockeye salmon.
3. Brush 2 shucked ears of corn with 1 teaspoon extra-virgin olive oil and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Grill the 2 ears of corn for 8 minutes, turning every 2 minutes, until lightly charred; transfer them to a cutting board and cool for 3 minutes.
4. Oil the grill grates with 1 teaspoon extra-virgin olive oil. Grill the 12 ounces glazed sockeye salmon skin-side down for 5 minutes; carefully turn and grill for 3 to 5 minutes, until the center reaches 145°F. Transfer the 12 ounces grilled salmon to a plate and rest for 5 minutes.
5. While the 12 ounces grilled salmon rests, move indoors to the stovetop or use a grill side burner. Cut the kernels from the 2 grilled ears of corn. Melt 3 tablespoons unsalted butter in a skillet over medium heat and cook for 2 to 3 minutes, until nutty and golden; add 1 minced garlic clove and cook for 30 seconds.
6. Stir the kernels from 2 grilled ears of corn, 5 ounces halved grape tomatoes, 2 sliced green onions, and 1/4 teaspoon kosher salt into the 3 tablespoons browned butter; cook for 2 minutes. Remove the skillet from the heat and fold in 2 tablespoons lemon juice and 1/4 cup torn basil leaves.
7. Divide the warm corn-and-tomato mixture between 2 shallow plates, place 6 ounces grilled sockeye salmon on each portion, and spoon the browned butter from the skillet around each fillet.