Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Wash 12 ounces delicata squash, halve it lengthwise, scoop out the seeds, and cut it into 1/2-inch crescents.

2. 2.

   Rinse 1/2 cup dry short-grain rice until the water runs mostly clear. Thinly slice 2 green onions for serving.

3. 3.

   Pat 12 ounces coho salmon dry, cut it into 2 portions, and season with 3/4 teaspoon Diamond Crystal kosher salt. Let it stand while you prepare the glaze.

4. 4.

   Make the soy-ginger glaze: whisk together

   • 1 tablespoon reduced-sodium soy sauce
   • 2 teaspoons honey
   • 1 teaspoon rice vinegar
   • 1 teaspoon grated fresh ginger
   • 1 garlic clove, minced

   Set aside.

5. 5.

   Toss the squash with 2 teaspoons neutral oil and 1 1/4 teaspoons Diamond Crystal kosher salt. Spread it on a baking sheet and roast for 12 minutes.

6. 6.

   Meanwhile, put the rinsed rice in a small saucepan with 3/4 cup water and 1/3 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat and let it stand, covered, for 10 minutes.

7. 7.

   Turn the squash crescents. Coat a second small baking sheet with 1 teaspoon neutral oil, set the salmon on it, and place it in the oven alongside the squash. Roast the salmon for 6–9 minutes, then brush it with the soy-ginger glaze and roast for another 4–5 minutes, until its thickest part reaches 125°F. The squash should be tender and browned.

8. 8.

   Rest the salmon for 3 minutes. Fluff the rice, divide it between two plates, and arrange the salmon and delicata crescents alongside it. Finish with the sliced green onions.

Want more detail? See the temperature guide.