Careme

Instructions

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1. 1.

   Rinse 1 cup jasmine rice until the water is nearly clear. Combine the rice in a small saucepan with 1 1/4 cups water and 2 g fine sea 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.

2. 2.

   While the rice cooks, thinly slice 1 medium cucumber and 2 green onions. Toss them in a bowl with:

   • 1 1/2 tablespoons rice vinegar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon granulated sugar
   • 1 g fine sea salt

   Let the cucumber salad marinate while you finish the meal.

3. 3.

   Make the gochujang glaze by stirring together:

   • 1 1/2 tablespoons gochujang
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon honey
   • 1 teaspoon finely grated garlic
   • 1 teaspoon finely grated fresh ginger

   Set the glaze beside the stove.

4. 4.

   Pat 12 oz coho salmon dry and cut it into 2 equal portions. Sprinkle with 2 g fine sea salt and let stand for 10 minutes while the skillet heats.

5. 5.

   Heat 1 tablespoon neutral cooking oil in a heavy skillet over medium-high heat. Add the salmon skin-side down if it has skin and press gently for 20 seconds to prevent curling. Sear without moving for 4 minutes, then turn and cook for 2 minutes.

6. 6.

   Reduce the heat to medium-low, spoon the gochujang glaze over the salmon, and cook for 1 to 2 minutes, basting until glossy. Pull the salmon at 125°F, transfer it to a plate, and rest for 3 minutes.

7. 7.

   Fluff the rice and divide it between 2 shallow bowls. Add the cucumber salad and salmon, then spoon any glaze from the skillet over the fish and serve.

Want more detail? See the temperature guide.