Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  1 pound $14.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Fresh Red Hothouse Bell Pepper

  1 pepper $1.67
• Fresh Roma Tomato

  8 ounces $1.49
• Garlic

  2 cloves $0.79
• Parsley

  1/4 cup chopped $1.29
• Kroger® Fresh Lemons Bag

  1 lemon, yielding 1 teaspoon zest and 2 tablespoons juice $4.99
• Mayonnaise

  1/4 cup
• Extra-virgin olive oil

  3 tablespoons
• Sherry vinegar

  1 tablespoon
• Capers, drained

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high for 10 minutes. Meanwhile, husk 2 ears corn, halve and seed 1 red bell pepper, dice 8 ounces Roma tomato, mince 2 garlic cloves into separate portions, chop 1/4 cup parsley, and zest and juice 1 lemon to yield 1 teaspoon zest and 2 tablespoons juice.
2. Stir together 1/4 cup mayonnaise, 1 minced garlic clove, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon smoked paprika, and 1/8 teaspoon kosher salt; refrigerate the aioli until plating.
3. Pat 1 pound sockeye salmon dry and coat it with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
4. Coat 2 ears corn and 1 halved red bell pepper with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Grill the vegetables for 10–12 minutes, turning occasionally, until tender and well marked; transfer them to a board.
5. Grill 1 pound seasoned salmon for 3 minutes with the presentation side down, turn carefully, and cook for 4–6 minutes more, until the center reaches 145°F; transfer it to a platter and rest for 5 minutes.
6. Cut the kernels from 2 grilled ears corn and dice 1 grilled red bell pepper. Toss them with 8 ounces diced Roma tomato, 1 minced garlic clove, 1/4 cup chopped parsley, 1 tablespoon sherry vinegar, 1 tablespoon capers, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon smoked paprika, and 1/8 teaspoon kosher salt.
7. Divide the finished components between two plates, spoon the prepared aioli alongside, and serve immediately.