Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Halve the 1 delicata squash, scoop out the seeds, and cut it into 1/2-inch crescents. Toss with 1 tablespoon neutral oil and 1 teaspoon Diamond Crystal kosher salt; spread on a sheet pan and roast for 18 minutes.

2. 2.

   Pat dry the 1 lb coho salmon, cut into two portions, and season with 1 teaspoon Diamond Crystal kosher salt. Set aside while the squash roasts.

3. 3.

   Rinse 1/2 cup dry rice. Bring it to a simmer in a covered saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Cook on low for 15 minutes, then turn off the heat and leave covered for 5 minutes.

4. 4.

   Thinly slice 1 medium cucumber. Toss with 1 tablespoon rice vinegar, 1 teaspoon honey, and 1/4 teaspoon Diamond Crystal kosher salt; let pickle while the other components cook.

5. 5.

   Make the glaze by stirring together:

   • 1 tablespoon soy sauce
   • 1 tablespoon honey
   • 1 tablespoon rice vinegar
   • 1/4 teaspoon ground ginger

   Set it beside the oven.

6. 6.

   After the squash has roasted for 18 minutes, turn the crescents and make room for the salmon on the pan. Roast for 6 minutes, brush the salmon with the glaze, then roast for another 5–7 minutes, until the thickest part reaches 125°F. Rest the salmon for 3 minutes.

7. 7.

   Fluff the rice and divide it between two plates. Add the roasted squash and salmon, then arrange the cucumber pickle alongside.

Want more detail? See the temperature guide.