Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Prepare the main ingredients:

   • Cut 1 lb coho salmon into 2 equal portions, leaving the skin on if present, and pat very dry.
   • Slice 12 oz zucchini into 1/2-inch-thick half-moons.
   • Thinly slice 2 green onions, keeping the white and green parts separate.
   • Mince 1 garlic clove and grate 1 teaspoon fresh ginger.

   Set each prepared component aside.

2. 2.

   Rinse 1/2 cup jasmine rice until the water is nearly clear. Combine it in a small saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal 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.

   Make the Korean lacquer by stirring together:

   • 1 1/2 tablespoons gochujang
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons honey
   • 1 teaspoon toasted sesame oil

   Stir in the prepared garlic and ginger until smooth.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the prepared zucchini and season with 1/4 teaspoon Diamond Crystal kosher salt. Cook for 5 to 6 minutes, turning occasionally, until browned but still firm. Add the sliced scallion whites and 1 teaspoon sesame seeds; cook for 30 seconds, then transfer the zucchini mixture to a plate.

5. 5.

   Season the prepared salmon with 3/4 teaspoon Diamond Crystal kosher salt. Heat 1 tablespoon neutral cooking oil in the same skillet over medium-high heat. Place the salmon skin-side down and press gently for 20 seconds to prevent curling. Cook undisturbed for 5 to 6 minutes, until the skin is crisp.

6. 6.

   Turn the salmon, reduce the heat to medium-low, and brush it generously with the Korean lacquer. Cook for 2 to 4 minutes, brushing once more, until the center reaches 125°F. Transfer to a plate and rest for 3 minutes.

7. 7.

   Fluff the rice and divide it between two shallow bowls. Add the zucchini mixture, top each bowl with a lacquered salmon portion, and finish with the sliced scallion greens. Serve any extra Korean lacquer alongside.

Want more detail? See the temperature guide.