Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Organic Zucchini Squash

  2 medium, sliced lengthwise into 1/2-inch planks $2.77
• Indian Basmati White Rice

  3/4 cup dry $4.99
• Organic Sungold Cherry Tomatoes

  1 cup, halved $5.99
• Organic Red Onion

  1/4 small, finely diced $2.99
• Organic Cilantro

  1/3 cup chopped $1.99
• Organic Lemons

  1 large, zested and juiced $1.29
• Organic Garlic, 3 CT

  1 clove, finely grated $2.89
• Extra-virgin olive oil

  3 tablespoons, divided
• Ground turmeric

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Unsalted butter

  1 tablespoon, optional for rice

Instructions

1. Rinse the basmati rice until the water runs mostly clear, then combine it in a small saucepan with 1 1/4 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook for 15 minutes, then let it stand covered off heat for 10 minutes.
2. While the rice cooks, heat a grill or grill pan to medium-high and oil the grates; in a bowl, mix the lemon zest, 2 tablespoons lemon juice, grated garlic, turmeric, cumin, honey, 2 tablespoons olive oil, 3/4 teaspoon salt, and black pepper.
3. Pat the salmon dry, coat it with about half of the lemon-turmeric marinade, and let it sit while you prep the vegetables; toss the zucchini planks with 1 tablespoon olive oil, a pinch of salt, and a spoonful of the remaining marinade.
4. Grill the zucchini for 3 to 4 minutes per side until charred and tender-crisp, then transfer to a board and cut into large pieces.
5. Grill the salmon skin-side down if skin-on for 4 to 5 minutes, then flip and cook 2 to 3 minutes more, until the center reaches 125–130°F for medium or flakes easily; rest for 5 minutes.
6. Fluff the rice with the optional butter, then fold in the halved Sungold tomatoes, red onion, cilantro, remaining lemon juice to taste, and a small pinch of salt.
7. Plate the tomato-herb basmati rice, top with grilled zucchini and salmon, and spoon any remaining lemony herb juices over the fish before serving.