Careme

Instructions

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1. 1.

   Pat 12 ounces coho salmon dry and cut it into 2 portions. Season with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon freshly ground black pepper; let stand for 15 minutes while preparing the produce.

2. 2.

   Make the peach relish by gently combining:

   • 1 medium peach (about 6 ounces), pitted and diced
   • 1 small Roma tomato (about 4 ounces), seeded and diced
   • 1 small shallot (about 1 ounce), finely minced
   • 1/2 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1 tablespoon chopped baby dill
   • 1 teaspoon extra-virgin olive oil
   • 1/4 teaspoon Diamond Crystal kosher salt
   • 1/4 teaspoon freshly ground black pepper

   Set the relish aside at room temperature.

3. 3.

   Trim 12 ounces zucchini and slice it lengthwise into 1/3-inch planks. Season immediately before cooking with 1 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon freshly ground black pepper. Peel and finely grate 1 garlic clove for the sauce.

4. 4.

   Heat a large skillet over medium-high for 2 minutes. Add 2 teaspoons extra-virgin olive oil, then arrange the zucchini in one layer. Cook until browned but still firm, 2 to 3 minutes per side; transfer to a warm plate.

5. 5.

   Return the skillet to medium-high heat and add 1 tablespoon extra-virgin olive oil. Place the salmon skin-side down, or presentation-side down if skinless, and press gently for 20 seconds. Cook undisturbed for 4 to 5 minutes, flip, and cook for 1 to 3 minutes more, pulling it at 125°F. Transfer to a plate and rest for 3 minutes.

6. 6.

   Lower the skillet to medium. Add the grated garlic and cook for 20 seconds. Pour in 1/4 cup dry white wine and simmer, scraping up the browned bits, until reduced by about half, 2 to 3 minutes. Remove from the heat and swirl in 3 tablespoons cold cubed unsalted butter, followed by 1 tablespoon lemon juice, to make a glossy sauce.

7. 7.

   Arrange the zucchini on two plates and top with the rested salmon. Spoon the white-wine butter sauce around the fish, mound the peach relish over or beside it, and finish with 1 tablespoon chopped baby dill.

Want more detail? See the temperature guide.