Careme

Instructions

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1. 1.

   Rinse 3/4 cup jasmine rice under cool water. Combine the rice in a small saucepan with 1 1/4 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.

2. 2.

   Make the cucumber salad. Thinly slice 2 medium slicing cucumbers and toss them in a bowl with:

   • 1/4 cup chopped cilantro
   • 1 thinly sliced green onion
   • 1 thinly sliced small Thai pepper
   • 2 tablespoons lime juice
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons light brown sugar
   • 1 teaspoon fish sauce

   Let the salad stand for 15 minutes, tossing once halfway through.

3. 3.

   Preheat a clean grill to medium-high, about 425°F. Meanwhile, stir together the glaze:

   • 1 teaspoon lime zest
   • 1 tablespoon lime juice
   • 1 tablespoon fish sauce
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon light brown sugar
   • 2 finely grated garlic cloves

   Set the glaze beside the grill.

4. 4.

   Pat 12 ounces coho salmon dry and check for pin bones. Season the two portions with 1/2 teaspoon kosher salt, then coat them all over with 1 tablespoon neutral cooking oil.

5. 5.

   Grill the salmon skin-side down with the lid closed for 4 to 6 minutes. Brush with half the glaze, turn flesh-side down, and grill for 1 minute. Turn skin-side down again, brush with the rest of the glaze, and cook for 1 to 2 minutes, until the thickest part reaches 145°F. Transfer to a plate and rest for 3 minutes.

6. 6.

   Fluff the cooked rice with 1/4 cup chopped cilantro and 1 thinly sliced green onion.

7. 7.

   Divide the cilantro rice between two plates, add the grilled salmon, and spoon any glaze from the resting plate over it. Drain excess dressing from the cucumber salad and serve it alongside.