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Roasting tender, flaky salmon in spices with peak-season sweet corn is a one-pan wonder with barely any cleanup. Serve with garlic bread on the side for a simple summer supper.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: fish, milk, wheat.
What You Get
Wild salmon (see note below)
BBQ spice blend
What You'll Need
Salt and freshly ground pepper
Grated parmesan cheese (optional)
Preheat the oven to 425°F. Line a sheet pan with foil or parchment. Set the herb butter on the counter to soften.
Shuck the corn, removing the husks and silk, and cut the cobs into 2 or 3 pieces, depending on size. Arrange the corn on half of the prepared pan, drizzle the corn with 1 tablespoon olive oil; season with salt and pepper. Transfer the sheet pan to the oven and bake until the corn is tender, about 25 minutes.
Meanwhile, split the baguettes in half lengthwise. Mince 2 or 3 cloves of garlic. Spread the inside of the baguettes with the herb butter, sprinkle with the garlic, and dust with Parmesan, if you have any on hand. Wrap the garlic bread in foil.
When the corn is almost ready, add the salmon to the pan. Drizzle the fish with 2 tablespoons olive oil and sprinkle with 1 tablespoon of the BBQ seasoning and 1 teaspoon salt. Return the pan to the oven and continue roasting until the salmon flakes easily when pierced with a fork but is still pink at the center, 8 to 10 minutes longer, depending on thickness. Transfer the garlic bread to the oven at the same time you add the salmon and bake until the bread is warmed through and the butter is melted, 8 to 10 minutes. Keep warm until ready to slice and serve, or tear off pieces at the table.
When the salmon and corn are ready, transfer to plates and serve with the garlic bread on the side.