Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 400°F. Cut 12 ounces zucchini lengthwise into 1/2-inch-thick planks and thinly slice 2 green onions for serving.

2. 2.

   Rinse 3/4 cup dry Calrose rice until the water is nearly clear. Combine it with 1 cup water in a small saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 10 minutes.

3. 3.

   Make the miso glaze by whisking together:

   • 1 1/2 tablespoons white miso paste
   • 1 tablespoon mirin
   • 1 tablespoon maple syrup
   • 1 teaspoon low-sodium soy sauce
   • 1 teaspoon grated ginger

   Set aside.

4. 4.

   Pat 1 pound sockeye salmon dry and cut it into 2 portions. Season with 1/2 teaspoon kosher salt, rub the skin with 1 teaspoon neutral cooking oil, and spread the miso glaze over the flesh. Let stand for 10 minutes while the rice cooks.

5. 5.

   Coat the zucchini planks with 2 teaspoons neutral cooking oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Grill until browned and crisp-tender, 3 to 4 minutes per side, then transfer to a platter.

6. 6.

   Clean the grill grates and oil them with 1 teaspoon neutral cooking oil. Place the salmon skin-side down, close the lid, and grill without turning until the thickest part reaches 125°F, 6 to 9 minutes. Transfer to a plate and rest for 3 minutes.

7. 7.

   Stir 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, and the remaining 1/4 teaspoon kosher salt into the hot rice. Divide the seasoned rice and grilled zucchini between 2 plates, add the salmon, and finish with the sliced green onions and 1 teaspoon toasted sesame seeds.

Want more detail? See the temperature guide.