Careme

Instructions

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1. 1.

   Seal 12 oz frozen Alaskan salmon in a leakproof bag and submerge it in cold water for 25–30 minutes, changing the water halfway through, until pliable. While it thaws, shuck 2 ears sweet corn and cut the kernels from the cobs.

2. 2.

   Make the tomato salsa by combining:

   • 8 oz Roma tomatoes, diced
   • 3 tbsp yellow onion, finely diced
   • 1 tbsp Italian parsley, chopped
   • 1/2 serrano pepper, seeded and minced
   • 1 lime, juiced
   • 1/2 tsp Morton kosher salt

   Set the salsa aside while you cook.

3. 3.

   Pat the salmon dry. Season it with 7/8 tsp Morton kosher salt, 1/2 tsp smoked paprika, and 1/2 tsp ground cumin, pressing the seasonings gently onto both sides.

4. 4.

   Heat 1 tsp olive oil in a large skillet over medium-high heat. Add the corn kernels and 1/2 tsp Morton kosher salt; cook for 4–5 minutes, stirring occasionally, until lightly charred. Transfer to a bowl.

5. 5.

   Add 1 tsp olive oil to the skillet. Cook the seasoned salmon over medium heat for about 4 minutes per side, until the thickest part reaches 125°F. Transfer to a plate and rest for 3 minutes, then break into large pieces.

6. 6.

   While the salmon rests, warm 6 small corn tortillas in the dry skillet for about 30 seconds per side. Divide the salmon, charred corn, and tomato salsa among the tortillas and serve.

Want more detail? See the temperature guide.