Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Cucumber

  1 cucumber $0.89
• Green Onions

  2 green onions $1.19
• Gochujang

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Honey

  1 tablespoon
• Rice vinegar

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 teaspoon
• Toasted sesame seeds

  1 teaspoon
• Kosher salt

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Preheat a gas or charcoal grill to medium-high, about 425°F, creating a cooler zone on one side; clean and oil the grates.
2. Whisk 1 1/2 tablespoons gochujang, 1 tablespoon low-sodium soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, and 1 tablespoon melted unsalted butter in a small bowl to make about 5 1/2 tablespoons glaze.
3. Thinly slice 1 cucumber and 1 green onion, then toss them with 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1/2 teaspoon toasted sesame seeds, and 1/8 teaspoon kosher salt; refrigerate the salad while grilling.
4. Shuck 2 ears corn and grill them for 10–12 minutes, turning every 2–3 minutes, until tender and charred in spots. Toss the hot corn with 1 tablespoon unsalted butter, 1 teaspoon toasted sesame oil, 1 thinly sliced green onion, 1/2 teaspoon toasted sesame seeds, and 1/8 teaspoon kosher salt; keep warm.
5. Pat 12 ounces sockeye salmon dry, then coat it with 1 teaspoon neutral cooking oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Grill skin-side down, if present, for 3–4 minutes; turn, brush with 2 tablespoons glaze, and cook over the cooler zone for 2–4 minutes. Brush with another 2 tablespoons glaze and remove when the center reaches 145°F; rest for 3 minutes.
6. Arrange 6 ounces grilled fish, 1 ear dressed corn, and half the chilled salad on each of 2 plates; drizzle each fish portion with 3/4 tablespoon glaze and serve.