Careme

Instructions

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1. 1.

   Preheat a covered grill to medium-high, about 400°F, allowing 10 minutes for it to heat. Clean the grates and use a folded paper towel held with tongs to oil the grates or a grill basket with 1 teaspoon neutral cooking oil.

2. 2.

   Thinly slice 1 cucumber and place it in a bowl with:

   • 2 tablespoons unseasoned rice vinegar
   • 1 teaspoon granulated sugar
   • 1 thinly sliced green onion
   • 1 teaspoon toasted sesame seeds

   Toss to make the cucumber sunomono and let it stand for 20 minutes, tossing once halfway through.

3. 3.

   Stir together the miso glaze:

   • 2 tablespoons white miso
   • 1 tablespoon mirin
   • 2 teaspoons low-sodium soy sauce
   • 1 teaspoon finely grated fresh ginger
   • 1 teaspoon granulated sugar

   Mix until smooth.

4. 4.

   Pat 1 pound sockeye salmon dry and season it evenly with 1/2 teaspoon kosher salt. Coat the flesh with all of the miso glaze and let it marinate for 15 minutes while preparing the corn.

5. 5.

   Husk 2 ears sweet corn. Rub them with 2 teaspoons neutral cooking oil and season with 1/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper.

6. 6.

   Grill the corn for 4 minutes, turning it occasionally, then move it to a cooler section of the grill. Set the salmon skin-side down on the grates, or place it in the prepared grill basket if skinless. Close the grill and cook without flipping until the salmon reaches 145°F in the thickest part, 7 to 10 minutes; continue turning the corn until lightly charred and tender, 8 to 10 minutes total.

7. 7.

   Transfer the salmon to a platter and let it rest for 3 minutes. Cut the grilled kernels from the cobs and scatter 1 thinly sliced green onion over them.

8. 8.

   Drain excess dressing from the cucumber sunomono. Plate the salmon with the charred corn and cucumber sunomono, spooning any juices from the rested salmon around the plate.