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
• Zucchini

  3/4 lb, sliced lengthwise into planks $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion, sliced into 1/2-inch rings $3.99
• Simple Truth Organic® Blueberries

  1/2 cup $5.99
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.49
• Olive oil

  2 tablespoons, divided
• Dijon mustard

  1 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a grill to medium-high and clean the grates well. Pat the salmon dry, slice the zucchini, cut the Walla Walla onion into rings, husk the corn, and chop the dill.
2. Make the glaze: in a small saucepan on the stove, combine blueberries, lemon zest, 1 tablespoon lemon juice, Dijon, honey, a pinch of salt, and 1 tablespoon water. Simmer 5–6 minutes, mashing lightly, until glossy and spoonable; keep warm.
3. Brush the corn, zucchini, and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the salmon with the remaining 1 tablespoon olive oil and season with salt and pepper.
4. Grill the corn and onion first, turning occasionally, until the corn is lightly charred and the onion is tender, 8–10 minutes. Add the zucchini for the last 4–5 minutes, turning once, until marked but not mushy.
5. Place the salmon skin-side down on the grill. Cook 4–5 minutes, then brush with some blueberry glaze and grill 2–4 minutes more, until the fish flakes easily and reaches 125–130°F for medium or 145°F if you prefer fully cooked salmon.
6. Cut the kernels from the corn and toss them with the grilled zucchini, onion, chopped dill, another squeeze of lemon juice, and a pinch of salt.
7. Plate the corn-zucchini mixture in two shallow bowls or plates, set the grilled sockeye on top, spoon over the remaining blueberry-lemon glaze, and finish with extra dill and black pepper.