Coconut-Dill Salmon with Green Beans and Corn

cooking.nytimes.com

Arduanne

1 (2-pound) salmon fillet (skin on or off)

2 tablespoons plus 1 teaspoon olive oil

Coarse kosher salt (such as Morton) and black pepper

1 cup unsweetened coconut cream or coconut milk

2 tablespoons dark brown sugar

1 tablespoon sherry vinegar

1 teaspoon Dijon mustard

1 lemon

1 cup chopped fresh dill

8 ounces green beans, trimmed and halved crosswise

1 cup fresh corn kernels (from 1 to 2 ears corn)

1 pint cherry tomatoes, lightly crushed open or sliced into halves

Directions at cooking.nytimes.com

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