Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Organic Shishito Peppers, 1 PT

  1 pint $3.99
• Sushi White Short Grain Rice, 16 OZ

  1/2 cup dry $2.69
• Green Onion

  2, thinly sliced $1.39
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Fresh ginger

  1 teaspoon, finely grated
• Garlic

  1 clove, finely grated
• Neutral cooking oil

  1 tablespoon, divided
• Sesame seeds

  1 teaspoon
• Kosher salt

  as needed

Instructions

1. Heat a covered grill to medium-high and clean the grates. Slice the green onions, grate the ginger and garlic, and check the salmon for pin bones.
2. Rinse the rice until the water is nearly clear. Combine it with 3/4 cup water and a pinch of salt, bring to a boil, cover, and cook over low heat for 18 minutes; remove from the heat and let stand covered for 10 minutes.
3. Mix the soy sauce, vinegar, sesame oil, ginger, and garlic. Place 1 tablespoon in a shallow dish as the marinade. Stir the honey into the remaining mixture, then divide it between two clean bowls—one for glazing at the grill and one reserved exclusively for serving.
4. Coat the salmon with the honey-free marinade and let stand for 10 minutes. Remove the fish, discard that marinade, and pat away excess moisture before lightly oiling the salmon.
5. Toss the shishitos with the remaining oil and a pinch of salt. Grill for 5 to 7 minutes, turning frequently, until blistered and tender; transfer them to a platter.
6. Place the salmon skin-side down on the oiled grates, or on lightly oiled foil if skinless. Close the grill and cook without flipping for 5 to 7 minutes, drizzling only the dedicated grilling glaze over it during the final 30 to 60 seconds. Remove at 140–142°F, then rest for 3 minutes and confirm it reaches 145°F.
7. Fluff the rice and fold in half the green onions and sesame seeds. Plate it with the salmon and shishitos, spoon over the untouched serving sauce, and garnish with the remaining green onions.