Careme

Ingredients

• Coho salmon fillet

  12 oz, cut into 2 portions Sale $9.99/lb
• Riceland Jasmine Rice

  3/4 cup dry Sale $2.79 for 32 oz
• Kroger® Snow Peas

  4 oz, thinly sliced $3.89 for 8 oz
• Cucumber

  1, thinly sliced $0.99 each
• Green Top Red Radishes

  4 radishes, thinly sliced $1.99 each bunch
• Green Onions

  2, thinly sliced $1.50 each bunch
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon grated $3.99 for 7 oz
• Soy sauce

  2 tablespoons
• Brown sugar or honey

  1 tablespoon
• Rice vinegar or apple cider vinegar

  2 tablespoons, divided
• Neutral oil

  1 tablespoon, plus oil for grill grates
• Sesame oil, optional

  1 teaspoon
• Salt and black pepper

  to taste

Instructions

1. Prep the vegetables first: thinly slice 4 radishes, 1 cucumber, 4 oz snow peas, and 2 green onions. Toss the radishes and cucumber with 1 tablespoon vinegar and a pinch of salt; set aside while you cook.
2. Rinse 3/4 cup jasmine rice until the water runs mostly clear. Cook with 1 1/4 cups water and a pinch of salt on the stove, covered, until tender, about 15 minutes. Rest covered for 5 minutes, then fluff.
3. Make the glaze by stirring together 2 tablespoons soy sauce, 1 tablespoon brown sugar or honey, 1 tablespoon vinegar, 1 tablespoon grated ginger, 1 tablespoon neutral oil, and 1 teaspoon sesame oil if using.
4. Heat a grill or grill pan to medium-high. Pat 12 oz coho salmon dry, season lightly with salt and pepper, and brush with half the glaze.
5. Oil the grill grates. Grill the salmon skin-side down if it has skin, about 4 minutes. Turn carefully, brush with the remaining glaze, and grill 2 to 4 minutes more, until the salmon flakes and reaches 145°F in the thickest part.
6. Quickly toss the sliced snow peas with the hot rice so they soften slightly but stay crisp.
7. Plate the snow pea rice in shallow bowls. Top with grilled coho, pickled cucumber-radish crunch, and sliced green onions; spoon over any resting juices from the salmon.