Careme

Ingredients

• Alaskan sockeye salmon fillet

  12 ounces, cut into 2 fillets $20.44
• Organic zucchini squash

  12 ounces (about 2 medium) $2.77
• Organic jasmine Thai white rice

  3/4 cup $4.19
• Organic green onion

  2 $1.99
• Water

  1 cup
• Low-sodium soy sauce

  3 tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Fresh ginger

  2 teaspoons, finely grated
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  2 teaspoons
• Kosher salt

  1/2 teaspoon
• Sesame seeds

  2 teaspoons

Instructions

1. Slice 12 ounces zucchini lengthwise into 1/2-inch planks, then toss with 1 tablespoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon neutral cooking oil, and 1/4 teaspoon kosher salt. Grate 2 teaspoons ginger and whisk it with 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, and 1 teaspoon toasted sesame oil. Thinly slice 2 green onions and pat 12 ounces salmon dry.
2. Rinse 3/4 cup jasmine rice. Combine the 3/4 cup rinsed rice, 1 cup water, and 1/4 teaspoon kosher salt in a small covered saucepan; bring to a boil, reduce the heat to low, and cook for 15 minutes.
3. While the covered saucepan cooks, heat the grill to medium-high, about 425°F. Scrub the hot grates clean, then use long tongs and a folded paper towel dipped in 1 teaspoon neutral cooking oil to coat the grates thoroughly.
4. Place the 12 ounces seasoned zucchini planks on the oiled grates and grill for 3–4 minutes per side. At the same time, place both dried salmon fillets skin-side down on the oiled grates, close the lid, and grill without turning for 5 minutes.
5. Brush all of the prepared soy-ginger glaze over both salmon fillets. Close the grill and cook for 1–2 minutes more, until the glaze is glossy and the thickest part of each fillet reaches 145°F.
6. Remove the covered saucepan from the heat and let it stand for 5 minutes. Rest both grilled salmon fillets for 3 minutes, then fluff all of the cooked rice.
7. Divide all of the cooked rice, grilled zucchini, and grilled salmon between two bowls. Top with 2 thinly sliced green onions and 2 teaspoons sesame seeds, then serve.