Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  1 pound $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Roma Tomato

  8 ounces $1.49
• Cucumber

  1 medium $0.89
• Jumbo Red Onions

  2 ounces $1.19
• Simple Truth Organic® Baby Dill

  1/4 cup chopped $2.49
• plain Greek yogurt

  1/2 cup
• garlic

  1 clove, finely grated
• extra-virgin olive oil

  3 tablespoons
• red wine vinegar

  4 teaspoons
• honey

  1 teaspoon
• smoked paprika

  1 teaspoon
• ground cumin

  3/4 teaspoon
• Aleppo pepper

  1/2 teaspoon
• kosher salt

  2 3/4 teaspoons
• black pepper

  1/2 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425°F. Pat 1 pound sockeye salmon dry, then rub it with 1 tablespoon olive oil, 3/4 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon Aleppo pepper, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper; rest for 15 minutes while preparing the accompaniments.
2. Stir together 1/2 cup plain Greek yogurt, 2 tablespoons chopped dill, 1 finely grated garlic clove, 1 teaspoon red wine vinegar, 1 teaspoon honey, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper; refrigerate until plating.
3. Dice 8 ounces Roma tomato, 1 medium cucumber, and 2 ounces red onion. Toss them with 2 tablespoons chopped dill, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper.
4. Brush 2 ears sweet corn with 1 tablespoon olive oil and season with 1/4 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Grill the 2 ears sweet corn for 8 to 10 minutes, turning every 2 minutes, until tender and evenly charred.
5. Grill the seasoned 1 pound sockeye salmon skin-side down for 4 to 5 minutes with the lid closed. Flip carefully and grill for 1 to 3 minutes more; for moist medium sockeye, remove it at 125°F to 130°F, or cook to the USDA-recommended 145°F for maximum safety. Transfer the grilled 1 pound sockeye salmon to a platter and rest for 3 minutes.
6. Plate 8 ounces grilled salmon, 1 ear charred corn, half the tomato-cucumber salad, and half the yogurt sauce on each of 2 plates.