Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Halve 1 medium delicata squash lengthwise, scoop out the seeds, and cut into 1/2-inch-thick half-moons.

2. 2.

   Rinse 1/2 cup dry sushi rice until the water runs mostly clear. Put it 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; turn off the heat and let stand, covered, for 10 minutes.

3. 3.

   While the rice cooks, toss the squash with 2 teaspoons neutral oil and 3/4 teaspoon Diamond Crystal kosher salt. Spread on a parchment-lined sheet pan and roast for 15 minutes.

4. 4.

   Mince 1 garlic clove and whisk it into the glaze with:

   • 1 tablespoon soy sauce
   • 2 teaspoons honey
   • 1 teaspoon rice vinegar

   Set the glaze aside.

5. 5.

   Pat 12 ounces coho salmon dry, cut it into 2 portions, and season with 1 teaspoon Diamond Crystal kosher salt. Let it stand while you make the relish.

6. 6.

   Cut 1 medium Bartlett pear into thin matchsticks and thinly slice 1 green onion. Toss them together with 2 teaspoons rice vinegar to make the pear relish.

7. 7.

   Turn the squash and brush it with about one-third of the glaze. Set the salmon portions on the same pan, leaving space around them, and brush with the rest of the glaze. Roast 10–12 minutes more, until the salmon reaches 125°F and the squash is tender. Rest the salmon for 3 minutes.

8. 8.

   Fluff the rice and divide it between two plates. Add the salmon and squash, then spoon the pear relish alongside.

Want more detail? See the temperature guide.