Careme

Instructions

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1. 1.

   Preheat a covered grill to medium-high, about 425°F, with one cooler zone. Check the 1 pound coho salmon fillet for pin bones, cut it into 2 portions, and season the flesh with 3/4 teaspoon Diamond Crystal kosher salt. Refrigerate uncovered for 20 minutes; this salt amount is moderated because the glaze contains miso and soy sauce.

2. 2.

   While the salmon salts, rinse 1/2 cup Calrose rice until the water is nearly clear. Combine the rice in a small saucepan with 2/3 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff before serving.

3. 3.

   Make the miso glaze by whisking together:

   • 1 tablespoon white miso
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon mirin
   • 1 teaspoon light brown sugar
   • 2 teaspoons finely grated fresh ginger
   • 1 teaspoon toasted sesame oil

   Set the glaze aside.

4. 4.

   Husk 2 ears sweet corn and brush them with 2 teaspoons neutral cooking oil. Grill over direct heat for 8 to 10 minutes, turning every 2 minutes, until tender and attractively charred; transfer to a platter.

5. 5.

   Stir 1/2 tablespoon white miso into 1 tablespoon softened unsalted butter. Brush the hot grilled corn with the miso butter and keep warm.

6. 6.

   Blot excess surface moisture from the salted salmon and brush it with 1 teaspoon neutral cooking oil. Grill skin-side down over direct heat with the lid closed for 5 minutes. Brush generously with the miso glaze, move to the cooler zone, and cook covered for 3 to 5 minutes more, brushing once again, until the thickest part reaches 125°F. Rest for 3 minutes.

7. 7.

   Divide the fluffed rice between 2 shallow plates and add the glazed salmon and miso-butter corn. Finish with 2 thinly sliced green onions and 1 teaspoon toasted sesame seeds, scattering both over the salmon and corn.

Want more detail? See the temperature guide.