Careme

Ingredients

• Fresh Coho Salmon Fillet, preferably skin-on

  12 oz, cut into two equal portions $14.99
• Fresh sweet corn on the cob

  2 ears $0.33
• Fresh Roma tomatoes

  8 oz $1.29
• Shallot

  1 oz $3.99
• Organic lemon

  1 $1.29
• Fresh basil

  0.5 oz $2.49
• Olive oil

  1 tablespoon
• Unsalted butter

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons
• Freshly ground black pepper

  1/4 teaspoon

Instructions

1. Pat 12 oz salmon very dry and cut into two equal portions if needed. Season all over with 3/4 teaspoon fine sea salt. Leave uncovered, skin-side up, while preparing the vegetables, about 10 minutes.

2. Shuck 2 ears sweet corn and slice the kernels from the cobs. Dice 8 oz Roma tomatoes into 1/2-inch pieces. Peel and finely mince 1 oz shallot.

3. Zest and juice 1 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice; save any excess for another use. Thinly slice 0.5 oz basil, setting aside a small pinch of the sliced basil for plating.

4. Heat 2 teaspoons olive oil in a large nonstick or well-seasoned skillet over medium-high heat. Add the prepared corn and shallot and cook, stirring occasionally, for 5–6 minutes, until the corn is golden in spots. Add the prepared tomatoes, 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Cook for 2 minutes, keeping the tomatoes chunky. Transfer the corn mixture to a bowl and cover to keep warm.

5. Wipe the skillet clean and return it to medium-high heat. Blot any surface moisture from the salmon. Add the remaining 1 teaspoon olive oil, then place the salmon skin-side down. Press gently with a spatula for the first 20 seconds to keep the skin flat. Cook for 4–5 minutes, until the skin is crisp and releases easily. Turn and cook for another 1–3 minutes, pulling the salmon when the center reaches 125°F. Transfer to a plate, skin-side up, and rest for 3 minutes while making the sauce. For skinless portions, begin with the presentation side down.

6. Take the skillet off the heat and let it cool for 30 seconds. Add the measured lemon juice and 2 tablespoons water, then return to low heat and stir briefly to loosen the browned bits. Remove from the heat and swirl in 2 tablespoons cold unsalted butter until glossy. Stir in the measured lemon zest and sliced basil, leaving the reserved garnish aside; do not boil.

7. Divide the warm corn mixture between two shallow plates and set the salmon on top, crisp skin facing up. Spoon the lemon-basil butter around the fish rather than over the skin, scatter with the reserved basil and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Zucchini

  12 oz $1.79
• Kroger® Jasmine Rice

  2/3 cup dry $3.59
• Garlic

  3 cloves $0.79
• Organic lemon

  1/2 lemon, yielding 1 tablespoon juice $1.29
• Fresh mint

  1/4 oz $2.49
• Fish sauce

  1 tablespoon
• Neutral oil

  2 tablespoons
• Granulated sugar

  1 tablespoon
• Table salt

  1 1/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Trim any silverskin from 12 oz pork tenderloin, then split it lengthwise into two long pieces of similar thickness. Season all over with 1/2 teaspoon table salt; the fish sauce in the marinade will supply additional seasoning.

2. Peel and finely grate 3 garlic cloves. In a shallow bowl, combine the marinade ingredients:

   • 3 garlic cloves, finely grated
   • 2 teaspoons fish sauce
   • 1 tablespoon neutral oil
   • 2 teaspoons granulated sugar
   • 1/4 teaspoon ground black pepper

   Add the seasoned pork and turn to coat. Refrigerate for 15 minutes while preparing the other components.

3. Preheat a grill to medium-high, about 425°F, leaving a cooler area available. Trim 12 oz zucchini and slice lengthwise into 1/2-inch-thick planks. Coat with 1 tablespoon neutral oil and 1/2 teaspoon table salt.

4. While the pork marinates and the grill heats, rinse 2/3 cup dry jasmine rice and drain. Place in a small saucepan with 1 cup water and 1/4 teaspoon table salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

5. Juice 1/2 lemon to obtain 1 tablespoon juice. In a small serving bowl, stir together the dipping sauce ingredients:

   • 1 tablespoon lemon juice
   • 1 teaspoon fish sauce
   • 1 teaspoon granulated sugar
   • 1 tablespoon warm water

   Stir until the sugar dissolves. Separately, pick and roughly tear the leaves from 1/4 oz fresh mint.

6. Lift the pork from its marinade, letting excess drip off, and discard the used marinade. Grill for 8–12 minutes, turning every 3–4 minutes, until the center reaches 145°F. Move it to the cooler area if it browns too quickly. Transfer to a cutting board and rest for 5 minutes.

7. Grill the zucchini alongside the pork for 3–4 minutes per side, until marked and just tender. Transfer to a platter as each piece finishes.

8. Slice the rested pork across the grain. Divide the rice, grilled zucchini, and pork between two plates. Scatter with the mint and serve the dipping sauce alongside for spooning over each bite.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5.3 oz) $3.49
• Fresh Roma Tomato

  1 lb $1.29
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry (about 3.2 oz) $1.79
• Jumbo Yellow Onion

  4 oz (about 1/2 medium onion) $0.99
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Organic Lemon

  1/2 lemon, to yield 1 tablespoon juice $1.29
• Neutral cooking oil

  1 1/2 tablespoons
• Black or brown mustard seeds

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground turmeric

  1/4 teaspoon
• Crushed red pepper flakes

  1/8 teaspoon
• Fine sea salt

  1 1/4 teaspoons, divided

Instructions

1. Rinse 3/4 cup dry red lentils in a fine-mesh sieve. Separately rinse 1/2 cup dry long-grain white rice until the water runs mostly clear.

2. Dice 1 lb Roma tomatoes and finely chop 4 oz yellow onion. Mince 2 garlic cloves and grate enough ginger to measure 1 tablespoon. Squeeze 1/2 lemon to obtain 1 tablespoon juice.

3. Put the rinsed lentils in a medium saucepan with 2 cups water and 1/4 teaspoon ground turmeric. Bring to a boil, then reduce to a gentle simmer, partially covered, for 18–22 minutes, stirring occasionally, until the lentils collapse easily. If they become dry before softening, add 1/4 cup water.

4. While the lentils simmer, combine the rinsed rice, 1 cup water and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, then remove from the heat and leave covered for 10 minutes.

5. Meanwhile, heat 1 1/2 tablespoons neutral cooking oil in a deep skillet over medium heat. Add 1 teaspoon black or brown mustard seeds, cover briefly to contain splattering, and let them pop for 30–45 seconds. Add the chopped onion and cook, stirring, for 5–6 minutes until softened and lightly golden.

6. Stir the following into the softened onion:

   • The prepared minced garlic from 2 cloves
   • The prepared 1 tablespoon grated ginger
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon crushed red pepper flakes

   Cook, stirring, for 30 seconds until fragrant.

7. Add the diced tomatoes and 1 1/8 teaspoons fine sea salt to the skillet. Cook over medium heat for 8–10 minutes, stirring occasionally and crushing the tomatoes with a spoon, until they become a thick, chunky sauce.

8. Stir the softened lentils and their cooking liquid into the tomato mixture. Simmer for 5 minutes, stirring frequently, until creamy and spoonable; add 1/4 cup water if too thick. Remove from the heat and stir in the prepared 1 tablespoon lemon juice.

9. Fluff the rice and divide between two shallow bowls. Spoon the tomato dal alongside it, leaving some rice visible, and serve hot.

Want more detail? See the temperature guide.