Careme

Instructions

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

1. 1.

   Pat 12 oz skin-on coho salmon dry, remove any pin bones, and cut into 2 equal portions. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Set aside while preparing the vegetables.

2. 2.

   Shuck 3 ears sweet corn and slice the kernels from the cobs. Trim 8 oz zucchini and cut into 1/4-inch dice.

3. 3.

   Finely grate 1 medium lemon to obtain 1 teaspoon zest, then squeeze out 2 tablespoons juice. Keep the zest and juice separate.

4. 4.

   Make the tomato-basil relish by gently combining the following in a bowl:

   • 8 oz Roma tomatoes, finely diced
   • 0.5 oz fresh basil, leaves torn and tough stems discarded
   • 1 tablespoon lemon juice
   • 1/4 teaspoon fine sea salt

   Set aside while cooking.

5. 5.

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the prepared corn and zucchini with 3/4 teaspoon fine sea salt. Cook for 7–9 minutes, stirring occasionally, until tender with scattered golden spots. Transfer to a serving bowl and cover to keep warm.

6. 6.

   Wipe the skillet clean and dry, then heat the remaining 1 tablespoon olive oil over medium-high heat. Blot the salmon skin dry and place the portions skin-side down in the skillet, pressing gently with a spatula for the first 20 seconds. Reduce the heat to medium and cook for 4–5 minutes, until the skin is crisp. Turn and cook for another 1–3 minutes, pulling the salmon when the center reaches 125°F. Transfer skin-side up to a plate and rest for 3 minutes while making the butter sauce.

7. 7.

   Pour off excess oil from the skillet and let it cool off the heat for 1 minute. Add 2 tablespoons unsalted butter and return to medium-low heat. Swirl for 1–2 minutes, until the milk solids turn golden and smell nutty. Remove from the heat and carefully stir in the reserved 1 teaspoon lemon zest and remaining 1 tablespoon lemon juice.

8. 8.

   Divide the warm corn and zucchini between two plates. Place the salmon on top, skin-side up, and spoon the lemon brown butter around it rather than over the crisp skin. Add the tomato-basil relish alongside and serve immediately.

Want more detail? See the temperature guide.