Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425–450°F, and clean and oil the grates.

2. 2.

   Pat 1 pound coho salmon dry and remove any pin bones. Season it evenly with 1 1/4 teaspoons Morton kosher salt, then refrigerate uncovered for 15 minutes while preparing the other components.

3. 3.

   Make the blackberry gastrique. Add the following to a small saucepan:

   • 6 ounces blackberries
   • 1 small shallot (1.5 ounces), finely minced
   • 2 tablespoons red wine vinegar
   • 1 1/2 tablespoons honey
   • 2 tablespoons water

   Bring to a simmer over medium heat and cook for 7–8 minutes, crushing some of the berries, until glossy and lightly thickened. Remove from the heat and whisk in 1 tablespoon unsalted butter; cover to keep warm.

4. 4.

   Prepare the September vegetables and basil:

   • 2 ears sweet corn, shucked
   • 8 ounces zucchini, trimmed and halved lengthwise
   • 5 ounces grape tomatoes, halved
   • 0.5 ounce basil leaves, thinly sliced

   Set the tomatoes and basil aside for the succotash.

5. 5.

   Coat the corn and zucchini with 1 1/2 tablespoons olive oil, 1 teaspoon Morton kosher salt, and 1/4 teaspoon black pepper. Grill, turning occasionally, until crisp-tender and well marked, 7–9 minutes. Transfer to a cutting board.

6. 6.

   Brush the seasoned salmon with 1/2 tablespoon olive oil and season with 1/4 teaspoon black pepper. Grill skin-side down with the lid closed until the center reaches 125°F, 7–10 minutes depending on thickness. Transfer to a platter and rest for 5 minutes.

7. 7.

   While the salmon rests, cut the grilled corn kernels from the cobs and dice the grilled zucchini. Toss them with the prepared tomatoes and basil, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, and 1/2 teaspoon Morton kosher salt to make the warm succotash.

8. 8.

   Divide the warm corn succotash between two plates. Portion the rested salmon over it and spoon the blackberry gastrique around the fish for a polished finish.

Want more detail? See the temperature guide.