Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F and line a small rimmed baking sheet with parchment paper.

2. 2.

   Prepare the late-summer produce and sauce ingredients:

   • Cut the kernels from 2 ears corn.
   • Finely dice 2 oz Walla Walla sweet onion.
   • Halve 3 oz blackberries.
   • Thinly slice 6 sage leaves.
   • Finely grate 1 tsp zest and squeeze 1 tbsp juice from 1 lemon.
   • Cut 4 tbsp cold unsalted butter into cubes.

   Keep each prepared component separate.

3. 3.

   Pat 1 lb coho salmon dry and place it skin-side down on the prepared pan. Rub with 1 tsp extra-virgin olive oil and season evenly with 1 1/4 tsp Morton kosher salt and 1/4 tsp black pepper. Let stand for 10 minutes.

4. 4.

   Roast the salmon until its thickest part reaches 125°F, 8–12 minutes. Rest for 5 minutes before portioning.

5. 5.

   While the salmon roasts, heat 1 tsp extra-virgin olive oil in a skillet over medium-high heat. Add the prepared corn kernels and onion; season with 1/4 tsp Morton kosher salt and 1/4 tsp black pepper. Cook, stirring occasionally, until the corn is lightly browned and the onion is tender, 5–7 minutes. Stir in the prepared lemon zest and remove from the heat.

6. 6.

   Combine the following in a small saucepan:

   • 1/3 cup dry white wine
   • The prepared blackberries
   • 1 tsp honey
   • The prepared sage

   Simmer over medium heat until the wine reduces to about 3 tbsp, 6–8 minutes. Stir in the prepared lemon juice and turn the heat to low. Whisk in the prepared cold butter one cube at a time, letting each cube melt before adding the next; do not boil.

7. 7.

   Divide the charred corn between two warm plates, set a portion of rested salmon over each, and spoon the blackberry-sage beurre blanc around and over the fish.

Want more detail? See the temperature guide.