Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line a small rimmed sheet pan with parchment.

2. 2.

   Make the miso glaze by whisking together:

   • 2 tablespoons white miso paste
   • 1 tablespoon mirin
   • 1 tablespoon low-sodium soy sauce
   • 2 teaspoons honey
   • 1 teaspoon rice vinegar
   • 1 teaspoon finely grated ginger
   • 1 teaspoon toasted sesame oil

   Transfer 1 tablespoon glaze to a clean bowl for finishing.

3. 3.

   Pat 12 ounces Fresh Coho Salmon Fillet dry, cut it into 2 portions, and place skin-side down if skin-on. Coat the top and sides with the cooking portion of the miso glaze, then let stand for 10 minutes.

4. 4.

   Meanwhile, combine 3/4 cup jasmine rice, 1 cup water, and 1.5 grams fine sea salt in a small saucepan. 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; fold in 1 tablespoon unsalted butter and the sliced white parts from 2 green onions.

5. 5.

   Toss 8 ounces trimmed green beans with 2 teaspoons neutral cooking oil, 1 teaspoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, and 2 teaspoons sesame seeds. Spread on a second rimmed sheet pan and roast on the lower rack for 8 minutes.

6. 6.

   Place the salmon pan on the upper rack while leaving the beans in the oven. Roast both for 8 to 10 minutes, turning the beans once, until the salmon reaches 125°F in its thickest part and the beans are browned but crisp-tender. Rest the salmon for 3 minutes.

7. 7.

   Spoon the ginger-scallion rice onto two plates and arrange the sesame green beans alongside. Add the salmon, brush it with the reserved finishing glaze, and garnish with the sliced green parts from 2 green onions.

Want more detail? See the temperature guide.