Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Blackberries - 6 OZ Clamshell

  3 oz $2.99
• Green Onions

  1 green onion $1.19
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter, softened

  1 tablespoon
• Fresh lemon juice

  2 tablespoons
• Finely grated lemon zest

  1 teaspoon
• Balsamic vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Fresh thyme leaves

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425–450°F, for 10 minutes. Husk 2 ears sweet corn, halve 3 ounces blackberries, thinly slice 1 green onion, and pat 12 ounces sockeye salmon dry.
2. Mash 1 ounce blackberries in a bowl, then fold in 2 ounces blackberries, 1 sliced green onion, 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, 1 teaspoon honey, 1 teaspoon thyme leaves, and 1/4 teaspoon kosher salt.
3. Rub 12 ounces sockeye salmon with 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. Coat 2 ears sweet corn with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon kosher salt.
5. Grill 2 ears sweet corn for 10–12 minutes, turning every 2–3 minutes, until tender and attractively charred; transfer them to a platter.
6. Place 12 ounces sockeye salmon skin-side down, if skin-on, on the grill. Cover and cook for 6–10 minutes without flipping, until the thickest portion reaches 145°F; transfer to a plate and rest for 3 minutes.
7. Stir 1 tablespoon softened unsalted butter with 1 tablespoon lemon juice, then brush the mixture evenly over 2 grilled ears sweet corn.
8. Divide 12 ounces grilled sockeye salmon and 2 buttered ears sweet corn between two plates, then spoon roughly 1/2 cup blackberry relish over and around the salmon for serving.