Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Scrub and trim 1 bunch golden beets (about 8 oz of bulbs); peel any tough skin and cut the bulbs into 1/2-inch wedges. Thinly slice 2 green onion stalks for serving.

2. 2.

   Pat dry 12 oz coho salmon, cut into 2 portions, and presalt with 1 1/2 teaspoons Diamond Crystal kosher salt. Refrigerate while the beets begin roasting.

3. 3.

   Toss the beet wedges with 1 tablespoon olive oil and 3/4 teaspoon Diamond Crystal kosher salt. Spread on a sheet pan and roast for 15 minutes.

4. 4.

   While the beets roast, rinse 1/2 cup dry jasmine rice. Bring it to a simmer in a covered saucepan with 3/4 cup water and 1 teaspoon Diamond Crystal kosher salt. Cook on low for 15 minutes, then turn off the heat and leave covered for 5 minutes.

5. 5.

   Whisk together the glaze:

   • 1 teaspoon finely grated ginger
   • 1 tablespoon soy sauce
   • 2 teaspoons honey
   • 2 teaspoons rice vinegar

   Set aside until the salmon goes into the oven.

6. 6.

   After the beets have roasted for 15 minutes, move them to the edges of the pan. Set the salmon in the center, skin-side down, and spoon the glaze over it. Roast for 10–12 minutes, until the salmon reaches 125°F at its thickest point. Rest for 3 minutes.

7. 7.

   Fluff the rice and divide it between two plates. Add the roasted beets and salmon, then scatter the sliced green onions over both plates.

Want more detail? See the temperature guide.