Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a large rimmed sheet pan inside.

2. 2.

   Pat 12 ounces coho salmon dry. Season it evenly with 1 teaspoon Morton kosher salt and 1/4 teaspoon freshly ground black pepper; refrigerate uncovered for 15 minutes while preparing the vegetables.

3. 3.

   Cut the kernels from 2 husked ears of corn. Dice 8 ounces zucchini into 1/2-inch pieces and finely chop 2 ounces shallot.

4. 4.

   Zest 1 small lemon to obtain about 1 teaspoon zest, then squeeze it to obtain about 2 tablespoons juice.

5. 5.

   Carefully remove the hot sheet pan. Add:

   • Kernels from 2 ears corn
   • 8 ounces diced zucchini
   • 2 ounces chopped shallot
   • 1 1/2 tablespoons extra-virgin olive oil
   • 1 1/4 teaspoons Morton kosher salt
   • 1/4 teaspoon freshly ground black pepper
   • 1 teaspoon thyme leaves

   Toss, spread in one layer, and roast for 12 minutes, stirring once halfway through.

6. 6.

   While the vegetables roast, combine in a small saucepan:

   • 3 ounces fresh blackberries
   • 2 tablespoons balsamic vinegar
   • 1 tablespoon maple syrup
   • 2 tablespoons lemon juice

   Simmer over medium heat for 5 minutes, crushing some berries with a spoon. Remove from the heat and swirl in 1 tablespoon unsalted butter and 1 teaspoon lemon zest to make the blackberry sauce.

7. 7.

   Stir the roasted vegetables and clear space for the salmon. Place the salmon skin-side down on the pan and brush it with 1/2 tablespoon extra-virgin olive oil. Roast for 8–11 minutes, pulling the salmon at 125°F in the thickest part.

8. 8.

   Rest the salmon for 5 minutes. Spoon the roasted corn and zucchini onto two warm plates, top each with a salmon portion, and finish with the blackberry sauce.

Want more detail? See the temperature guide.