Careme

Instructions

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1. 1.

   Pat 12 ounces salmon dry and check for pin bones. Cut 1 medium eggplant into 1/2-inch rounds, then lightly score both sides in a crosshatch pattern without cutting through. Thinly slice 2 green onions and reserve them for plating.

2. 2.

   Sprinkle the eggplant with 1/2 teaspoon kosher salt and rest for 10 minutes. While it rests, make the ginger-miso lacquer by whisking together:

   • 2 tablespoons white miso
   • 2 tablespoons mirin
   • 1 tablespoon low-sodium soy sauce
   • 2 teaspoons brown sugar
   • 2 teaspoons finely grated fresh ginger
   • 1 teaspoon rice vinegar

   Pat the eggplant thoroughly dry after its rest.

3. 3.

   Rinse 3/4 cup jasmine rice until the water runs mostly clear. Combine it in a small saucepan with 1 1/8 cups water and 1/4 teaspoon 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.

4. 4.

   Heat 1 1/2 tablespoons neutral cooking oil in a large skillet over medium-high heat. Sear the eggplant in a single layer, working in two batches if necessary, until deeply golden and tender, about 4 minutes per side. Return all the eggplant to the skillet, add one-third of the ginger-miso lacquer, and turn the slices for 1 minute until glossy. Transfer to a warm plate.

5. 5.

   Wipe out the skillet and heat 1 tablespoon neutral cooking oil over medium-high heat. Place the salmon skin-side down and press gently for 20 seconds so the skin stays flat. Cook without moving until the skin is crisp, 4 to 5 minutes. Turn the salmon and cook for 1 minute.

6. 6.

   Reduce the heat to medium-low. Add the rest of the ginger-miso lacquer and 1 tablespoon unsalted butter around the salmon. Spoon the bubbling lacquer over the fillets for 1 to 2 minutes, pulling them from the heat at 125°F. Rest for 3 minutes.

7. 7.

   Fluff the rice and divide it between two shallow bowls. Arrange the lacquered eggplant alongside, top each bowl with a salmon fillet, and spoon over the skillet glaze. Finish with the sliced green onions and 1 teaspoon toasted sesame seeds.

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