Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a small baking sheet with parchment. Check 1 lb coho salmon for pin bones, remove any you find, and cut into 2 equal portions. Pat dry and season with 1/2 teaspoon fine sea salt; refrigerate while preparing the sides. This lighter presalting accounts for the soy sauce added later.

2. 2.

   Trim the stem ends from 3/4 lb green beans. Peel and finely grate enough ginger to measure 2 teaspoons; set the ginger aside for the sauce.

3. 3.

   Rinse 3/4 cup dry Calrose rice in a fine-mesh strainer until the water runs mostly clear. Put it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and cook over very low heat for 15 minutes. Remove from the heat and leave covered for 10 minutes, then fluff.

4. 4.

   While the rice cooks, combine the sauce ingredients in a small saucepan:

   • 2 teaspoons finely grated ginger
   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons granulated sugar

   Add 2 tablespoons water and set aside.

5. 5.

   Rub the prepared salmon with 1 teaspoon neutral cooking oil and place skin-side down on the baking sheet. Roast for 10–14 minutes, depending on thickness, pulling it when the center reaches 125°F for a moist, tender texture. Rest for 3 minutes.

6. 6.

   While the salmon roasts, put the trimmed green beans in a large skillet with 3 tablespoons water and 1/2 teaspoon fine sea salt. Cover and cook over medium-high heat for 4 minutes. Uncover, let excess water evaporate, and add 1 teaspoon neutral cooking oil. Sauté for 3–4 minutes, until crisp-tender and lightly blistered. Remove from the heat and toss with 2 teaspoons toasted sesame seeds.

7. 7.

   Bring the ginger-soy sauce to a gentle simmer over medium heat and cook for 2–3 minutes, until slightly syrupy. Remove from the heat and swirl in 1 tablespoon cold unsalted butter until glossy.

8. 8.

   Spoon the rice onto two warm plates, shaping it into neat mounds. Arrange the sesame green beans alongside and add the rested salmon. Spoon the warm ginger-soy butter sauce over the salmon and serve immediately.

Want more detail? See the temperature guide.