Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Organic Shishito Peppers, 1 PT

  1 pint $3.99
• Sushi White Short Grain Rice, 16 OZ

  1/2 cup dry $2.69
• Green Onion

  2, thinly sliced $1.39
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  1 tablespoon
• Toasted sesame oil

  1 teaspoon
• Fresh ginger

  1 teaspoon, finely grated
• Garlic

  1 clove, finely grated
• Neutral cooking oil

  1 tablespoon, divided
• Sesame seeds

  1 teaspoon
• Kosher salt

  as needed

Instructions

1. Heat a grill to medium-high, clean and oil the grates, then slice the green onions and grate the ginger and garlic.
2. Rinse the rice until the water is nearly clear. Combine it with 3/4 cup water and a pinch of salt, bring to a boil, cover, and cook over low heat for 18 minutes; remove from the heat and let stand covered for 10 minutes.
3. Mix the soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Transfer half to a clean bowl for serving, then coat the salmon with the remainder and marinate for 10 minutes while the rice cooks.
4. Toss the shishito peppers with half the neutral oil and a pinch of salt. Grill for 5 to 7 minutes, turning frequently, until blistered and tender; transfer to a platter.
5. Lightly oil the salmon. Grill skin-side down, if applicable, for 5 to 6 minutes; turn carefully and cook for another 3 to 5 minutes, brushing with some reserved glaze, until the center reaches 145°F.
6. Rest the salmon for 3 minutes. Fluff the rice and fold in half the sliced green onions and sesame seeds.
7. Plate the rice with the grilled salmon and blistered shishitos, then spoon over the remaining clean glaze and garnish with the remaining green onions.