Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Nishiki® Premium Medium Grain Rice

  3/4 cup uncooked $13.29
• Cucumber

  1 medium $0.89
• Green Onions

  2, thinly sliced $1.19
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon grated $3.99
• Garlic

  1 clove, grated $0.79
• Soy sauce

  3 tablespoons
• Rice vinegar

  2 tablespoons
• Honey or brown sugar

  1 tablespoon
• Neutral oil

  1 tablespoon, plus more for grill grates
• Toasted sesame oil

  1 teaspoon
• Kosher salt

  to taste

Instructions

1. Rinse the rice until the water runs mostly clear, then cook it with 1 cup water and a pinch of salt on the stove or in a rice cooker; keep covered once done.
2. Heat a grill to medium-high and oil the grates; shuck the corn, slice the cucumber thinly, grate the ginger and garlic, and cut the salmon into 2 even portions.
3. Mix soy sauce, 1 tablespoon rice vinegar, honey, grated ginger, grated garlic, and neutral oil in a shallow dish; add the salmon flesh-side down and marinate for 10 minutes while the grill heats.
4. Toss the cucumber with the remaining 1 tablespoon rice vinegar, sesame oil, half the green onions, and a small pinch of salt; set aside to lightly pickle.
5. Grill the corn, turning often, until charred in spots and tender, about 8–10 minutes; move it to a cooler part of the grill if it browns too quickly.
6. Grill the salmon skin-side down for 4–5 minutes, then flip carefully and grill 1–3 minutes more, until the center reaches 125–130°F for medium or flakes easily; brush once with a little leftover marinade only during the first few minutes of cooking.
7. Rest the salmon for 3 minutes, then plate rice in shallow bowls with the grilled salmon, charred corn, and cucumber salad; sprinkle with the remaining green onions and serve immediately.