Careme

Instructions

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1. 1.

   Rinse 3/4 cup jasmine rice under cool water. Combine the rice in a small saucepan with 1 1/4 cups water and 3/4 teaspoon kosher salt. 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. 2.

   Make the cucumber salad. Thinly slice 2 medium slicing cucumbers and toss them in a bowl with:

   • 1/4 cup chopped cilantro
   • 1 thinly sliced green onion
   • 1 thinly sliced small Thai pepper
   • 2 tablespoons lime juice
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons light brown sugar
   • 1 teaspoon fish sauce

   Let the salad stand for 15 minutes, tossing once halfway through.

3. 3.

   Preheat a clean grill to medium-high, about 425°F. Stir together the glaze:

   • 1 teaspoon lime zest
   • 1 tablespoon lime juice
   • 1 tablespoon fish sauce
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon light brown sugar
   • 2 finely grated garlic cloves

   Set the glaze beside the grill.

4. 4.

   Pat 12 ounces coho salmon dry and check for pin bones. Season the two portions with 1/2 teaspoon kosher salt, then coat them all over with 1 tablespoon neutral cooking oil.

5. 5.

   Place the salmon flesh-side down on the grill and cook without moving for 2 minutes. Carefully flip it skin-side down, brush the flesh generously with all of the glaze, and close the lid. Cook without flipping again for 4 to 6 minutes, until the thickest part reaches 125°F to 130°F for medium doneness. Transfer to a clean plate and rest for 3 minutes; cook to 145°F instead when serving anyone at elevated risk from foodborne illness.

6. 6.

   Fluff the cooked rice with 1/4 cup chopped cilantro and 1 thinly sliced green onion.

7. 7.

   Divide the cilantro rice between two plates and top with the grilled salmon. Drain excess dressing from the cucumber salad and serve it alongside.