Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Organic Shishito Peppers, 1 PT

  1 pint $3.99
• Organic Slicing Cucumbers

  1 cucumber, thinly sliced $1.10
• Organic Red Radish Bunch

  4 radishes, thinly sliced $2.79
• Organic Green Onion

  2, thinly sliced $1.99
• Sushi White Short Grain Rice, 16 OZ

  3/4 cup dry $2.69
• White miso paste

  2 tablespoons
• Mirin

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Honey

  2 teaspoons
• Fresh ginger

  1 teaspoon finely grated
• Unseasoned rice vinegar

  2 tablespoons
• Toasted sesame oil

  2 teaspoons, divided
• Neutral cooking oil

  2 teaspoons
• Sugar

  1 teaspoon
• Toasted sesame seeds

  2 teaspoons
• Kosher salt

  to taste

Instructions

1. Rinse the rice until the water runs mostly clear. Thinly slice the cucumber, radishes, and green onions; pat the salmon dry and check it for pin bones.
2. Combine the rice with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes; remove from the heat and let stand, covered, for 10 minutes.
3. Whisk the miso, mirin, soy sauce, honey, ginger, and 1 teaspoon sesame oil together. Reserve half in a clean bowl for serving, brush the rest over the salmon, and marinate for 15 minutes while heating the grill to medium-high.
4. Toss the cucumber and radishes with the rice vinegar, sugar, remaining sesame oil, and a pinch of salt. Let stand for 10 minutes, then drain off excess dressing and fold in half the green onions and sesame seeds.
5. Toss the shishito peppers with the neutral oil and a pinch of salt. Grill for 5 to 7 minutes, turning occasionally, until blistered and tender; transfer to a platter.
6. Clean and oil the grill grate. Grill the salmon skin-side down, if skin-on, with the lid closed for 4 to 5 minutes; carefully turn and cook for 2 to 4 minutes more, until it reaches 145°F in the thickest part.
7. Fluff the rice and divide it between two shallow bowls. Add the salmon, blistered shishitos, and cucumber-radish salad; spoon the reserved glaze over the salmon and finish with the remaining green onions and sesame seeds.