Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Cucumber

  1 cucumber $0.89
• Green Onions

  2 green onions $1.19
• Gochujang

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Honey

  1 tablespoon
• Rice vinegar

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 teaspoon
• Toasted sesame seeds

  1 teaspoon
• Kosher salt

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Preheat a gas or charcoal grill to medium-high, about 425°F, with a cooler zone on one side; thoroughly clean and oil the grates.
2. Whisk 1 1/2 tablespoons gochujang, 1 tablespoon low-sodium soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, and 1 tablespoon melted unsalted butter. Transfer 1 1/2 tablespoons glaze to a clean serving bowl and reserve the other 4 tablespoons for grilling.
3. Thinly slice 1 cucumber and 1 green onion, then toss them with 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1/2 teaspoon toasted sesame seeds, and 1/8 teaspoon kosher salt; refrigerate until serving.
4. Shuck 2 ears corn and grill for 10–12 minutes, turning every 2–3 minutes, until tender and charred. Cut the kernels from the cobs, then toss them with 1 tablespoon unsalted butter, 1 teaspoon toasted sesame oil, 1 thinly sliced green onion, 1/2 teaspoon toasted sesame seeds, and 1/8 teaspoon kosher salt.
5. Pat 12 ounces sockeye salmon dry and coat with 1 teaspoon neutral cooking oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Grill flesh-side down without moving for 1–2 minutes, then carefully flip skin-side down onto the cooler zone. Brush the exposed flesh with 2 tablespoons grilling glaze, cook for 2 minutes, brush with another 2 tablespoons grilling glaze, and continue cooking for 2–4 minutes, until the center reaches 140–142°F.
6. Rest the 2 cooked portions for 3 minutes and confirm they reach the FDA-recommended 145°F through carryover cooking; if needed, return them to the cooler grill zone briefly. Plate 1 portion with half the charred-corn salad and half the cucumber salad, then spoon 3/4 tablespoon reserved clean glaze over each portion.