Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

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

  2 ears, husked $0.75
• Private Selection® Walla Walla Sweet Onions

  1 small onion or 1/2 large onion, sliced into 1/2-inch rounds $3.29
• Fresh Red Hothouse Bell Pepper

  1 pepper, halved and seeded $1.67
• Fresh Anaheim Peppers

  1 pepper, halved and seeded $2.99
• Fresh On the Vine Red Tomatoes by the Bunch

  2 medium tomatoes, halved $1.99
• Garlic

  1 clove, finely grated or minced $0.79
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Parsley

  1/4 cup chopped $1.29
• Olive oil

  3 tablespoons, divided
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Red pepper flakes

  pinch, optional
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the grill to medium-high and oil the grates. Pat the salmon dry, then season with salt, pepper, 1/2 teaspoon smoked paprika, lemon zest, and 1 tablespoon olive oil; let it sit while you prep the vegetables.
2. Brush the corn, onion rounds, bell pepper, Anaheim pepper, and tomato halves with 1 tablespoon olive oil, then season with salt and pepper.
3. Grill the corn and onion for 10–12 minutes, turning occasionally, until charred and tender. Grill the peppers for 6–8 minutes until blistered, and grill the tomatoes cut-side down for 2–3 minutes until lightly charred and juicy.
4. Transfer the vegetables to a board. Cut the corn kernels from the cobs, dice the peppers and tomatoes, and roughly chop the onion; combine them in a bowl with garlic, parsley, vinegar, lemon juice, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon smoked paprika, and red pepper flakes if using.
5. Place the salmon skin-side down on the grill and cook for 5–7 minutes, then carefully flip and grill 1–3 minutes more, until the thickest part reaches 125–130°F for medium or 145°F for fully cooked.
6. Rest the salmon for 3 minutes while you taste the charred corn pipérade and adjust with salt, pepper, or more lemon juice.
7. Spoon the warm corn-pipérade onto plates, set the grilled sockeye on top, and finish with extra parsley and any remaining lemon wedges.