Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a small rimmed sheet pan with parchment. Prepare:

   • 2 ears sweet corn, shucked and kernels cut from the cobs
   • 10 ounces medley tomatoes, halved
   • 1/4 cup packed mint leaves, roughly chopped
   • 1/4 cup pistachios, finely chopped
   • 1 garlic clove, finely grated
   • 1 lemon, zested to yield about 1 teaspoon and juiced to yield about 3 tablespoons

   Keep the prepared components separate.

2. 2.

   Pat 1 pound coho salmon dry and cut it into 2 equal portions. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then let stand for 10 minutes while making the sauces.

3. 3.

   Whisk together the tahini-yogurt sauce:

   • 1/2 cup plain Greek yogurt
   • 2 tablespoons tahini
   • 1 tablespoon prepared lemon juice
   • All the prepared garlic
   • 1/4 teaspoon kosher salt

   Add 1 to 2 teaspoons water if needed to give the sauce a spoonable consistency.

4. 4.

   Combine the prepared pistachios and lemon zest with 1 teaspoon olive oil, 1 teaspoon honey, 1 teaspoon sumac, and 1/4 teaspoon Aleppo pepper. Place the salmon skin-side down on the prepared pan and press the pistachio mixture over its flesh.

5. 5.

   Roast the salmon for 10 to 12 minutes, until the center reaches 125°F. Transfer it to a warm plate and rest for 5 minutes.

6. 6.

   While the salmon roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared corn kernels and cook for 4 minutes, stirring occasionally, until lightly charred. Add the prepared tomatoes and cook for 2 to 3 minutes, just until they begin to soften.

7. 7.

   Season the corn and tomatoes with 1/2 teaspoon cumin, 1/2 teaspoon sumac, 1/4 teaspoon Aleppo pepper, and 1/2 teaspoon kosher salt. Remove from the heat, then fold in 2 tablespoons prepared lemon juice and all the prepared mint.

8. 8.

   Spread the tahini-yogurt sauce across two warm plates. Spoon the charred corn and tomatoes alongside it, then set one pistachio-crusted salmon portion over each swoosh of sauce and serve.

Want more detail? See the temperature guide.