Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces $20.44
• Organic Slicing Cucumbers

  2 medium $1.10
• Organic Jasmine Thai White Rice

  2/3 cup dry $4.19
• Cilantro Bunch

  1/2 cup loosely packed leaves and tender stems $1.19
• Lime

  1 $0.69
• Green Onion

  2 $1.39
• Fish sauce

  2 tablespoons
• Brown sugar

  1 tablespoon
• Neutral cooking oil

  1 tablespoon, plus more for the grill
• Garlic

  1 clove
• Rice vinegar

  1 tablespoon
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Rinse the rice, then combine it with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand covered for 10 minutes.
2. While the rice cooks, mince the garlic, slice the green onions, chop the cilantro, and cut the cucumbers into thin half-moons. Zest and juice the lime.
3. Whisk 1 tablespoon fish sauce with the brown sugar, oil, garlic, lime zest, half the lime juice, and black pepper. Coat the salmon with this mixture and marinate for 10 minutes while heating a grill to medium-high.
4. Toss the cucumbers with the rice vinegar, remaining lime juice, remaining 1 tablespoon fish sauce, red pepper flakes, green onions, and half the cilantro. Let the salad stand while the salmon cooks.
5. Clean and lightly oil the grill grates. Grill the salmon skin-side down with the lid closed for 4 to 5 minutes, then carefully turn and cook for 2 to 3 minutes more, until it reaches 145°F or flakes easily; rest for 3 minutes.
6. Fluff the rice and divide it between two shallow bowls. Add the cucumber salad and grilled salmon, then spoon any cucumber dressing over the rice and finish with the remaining cilantro.