Careme

Instructions

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1. 1.

   Preheat a clean grill to medium-high heat, about 425–450°F, setting up one cooler area for managing flare-ups.

2. 2.

   Prepare the seasonal vegetables and herbs: shuck 2 ears Bi-color Corn; halve 6 ounces Organic Sungold Cherry Tomatoes; thinly slice 2 green onions; and chop 1/4 cup basil. Zest and juice 1 medium lemon to obtain 1 teaspoon zest and 2 tablespoons juice.

3. 3.

   Pat 12 ounces Coho Salmon Fillet dry and coat it with:

   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper
   • 1/4 teaspoon smoked paprika

   Let the seasoned salmon stand for 10 minutes while making the butter.

4. 4.

   Make the lemon-basil butter by stirring together:

   • 3 tablespoons softened unsalted butter
   • 2 tablespoons chopped basil
   • 1 sliced green onion
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1 teaspoon honey
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Set the lemon-basil butter aside at room temperature.

5. 5.

   Rub the 2 shucked ears of corn with 1 tablespoon extra-virgin olive oil. Grill the corn for 10–12 minutes, turning every few minutes, until tender and charred in spots.

6. 6.

   After the corn has grilled for 2 minutes, place the seasoned salmon on the grill skin-side down if skin-on. Close the lid and grill for 6 minutes; carefully turn and cook for 2–4 minutes more, until the thickest part reaches 145°F. Transfer the salmon to a platter and rest for 3 minutes.

7. 7.

   Cut the kernels from the grilled corn and make the warm corn-tomato salad by tossing them with:

   • 6 ounces halved Sungold tomatoes
   • 1 sliced green onion
   • 2 tablespoons chopped basil
   • 1 tablespoon lemon juice
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Keep the salad slightly warm for serving.

8. 8.

   Divide the warm corn-tomato salad between two plates. Add the grilled coho, spoon all the lemon-basil butter over the fish, and serve immediately.