Careme

Instructions

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1. 1.

   Pat 12 ounces coho salmon dry and season all over with 3/4 teaspoon Morton kosher salt. Refrigerate uncovered for 15 minutes while preparing the rice and vegetables.

2. 2.

   Rinse 1/2 cup sushi rice until the water is nearly clear. Combine it in a small saucepan with 2/3 cup water and 1/8 teaspoon Morton 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.

3. 3.

   Trim and halve 12 ounces baby bok choy lengthwise. Shuck 2 ears bi-color corn and cut the kernels from the cobs. Thinly slice 2 scallions, keeping the white and green parts separate.

4. 4.

   Make the ginger-soy glaze by stirring together:

   • 2 tablespoons reduced-sodium soy sauce
   • 3 tablespoons water
   • 1 1/2 tablespoons rice vinegar
   • 1 tablespoon honey
   • 2 teaspoons finely grated fresh ginger
   • 1 finely grated garlic clove
   • 1 teaspoon toasted sesame oil

   Set the glaze beside the stove.

5. 5.

   Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Place the bok choy cut-side down and scatter the corn around it; season the vegetables with 1 teaspoon Morton kosher salt. Cook for 3 minutes, turn the bok choy, and cook for 1 to 2 minutes. Add the scallion whites and cook for 1 minute, until fragrant and the vegetables are crisp-tender. Divide the vegetables between two shallow bowls and tent the bowls loosely with foil.

6. 6.

   Wipe out the skillet and heat 1 teaspoon neutral cooking oil over medium-high heat. Place the salmon skin-side down, or presentation-side down if skinless, and cook undisturbed for 4 minutes. Flip the salmon, remove the skillet from the heat for 1 minute, and pour in the ginger-soy glaze. Return the skillet to medium-low heat and cook for 2 to 3 minutes, spooning the gently bubbling glaze over the fish, until the salmon reaches 125°F. Transfer it to a plate and rest for 3 minutes; simmer the glaze for up to 1 minute longer if needed to make it lightly syrupy.

7. 7.

   Fluff the rice and divide it between the bowls with the warm bok choy and corn. Top each bowl with a salmon portion, spoon over the skillet glaze, scatter with the sliced scallion greens, and serve.

Want more detail? See the temperature guide.