Careme

Ingredients

• Alaskan sockeye salmon fillet

  12 ounces, cut into 2 fillets $20.44
• Organic zucchini squash

  12 ounces (about 2 medium), sliced lengthwise into 1/2-inch planks $2.77
• Organic jasmine Thai white rice

  3/4 cup $4.19
• Organic green onion

  2, thinly sliced $1.99
• Water

  1 cup
• Low-sodium soy sauce

  3 tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Fresh ginger

  2 teaspoons, finely grated
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 teaspoon
• Sesame seeds

  2 teaspoons

Instructions

1. Heat a grill to medium-high, about 425°F. Toss 12 ounces zucchini planks with 1 teaspoon neutral cooking oil, 1 teaspoon toasted sesame oil, and 1 tablespoon low-sodium soy sauce.
2. Rinse 3/4 cup jasmine rice. Place the 3/4 cup rinsed rice and 1 cup water in a small covered saucepan and bring to a boil over high heat.
3. Whisk 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 2 teaspoons grated ginger, and 1 teaspoon toasted sesame oil. Brush this entire glaze over 12 ounces sockeye salmon.
4. Reduce the covered saucepan to low and cook for 15 minutes. Remove it from the heat and let it stand, still covered, for 5 minutes.
5. While the covered saucepan cooks, grill the glazed fillets flesh-side down for 3 minutes; turn and grill skin-side down for 3–5 minutes, until the center reaches 145°F. Grill the seasoned squash planks alongside them for 3–4 minutes per side until tender and striped with char.
6. Rest the grilled fillets for 3 minutes while fluffing the cooked grain. Divide the fluffed grain, grilled squash planks, and glazed fillets between two shallow bowls.
7. Top the two bowls with 2 thinly sliced green onions and 2 teaspoons sesame seeds, then serve immediately.