Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Cucumber

  1 $0.89
• Kroger® Jasmine Rice

  1/2 cup dry $3.89
• Green Onions

  2 $1.19
• Fresh Peeled Ginger

  1 teaspoon finely grated $3.99
• Garlic

  1 clove, finely grated $0.79
• Gochujang

  2 tablespoons
• Low-sodium soy sauce

  1 1/2 tablespoons
• Rice vinegar

  2 tablespoons
• Honey

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 teaspoon
• Sesame seeds

  2 teaspoons
• Kosher salt

  1/2 teaspoon
• Water

  3/4 cup

Instructions

1. Heat the oven to 425°F and line a small rimmed sheet pan with parchment. Rinse 1/2 cup jasmine rice, then combine it in a small saucepan with 3/4 cup 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. While the rice cooks, thinly slice 1 cucumber. Thinly slice 2 green onions, separating 1 green onion for the salad and 1 green onion for garnish. Finely grate 1 teaspoon peeled ginger and 1 garlic clove.
3. Toss 1 sliced cucumber and 1 sliced green onion with 2 tablespoons rice vinegar, 1/2 tablespoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, and 1 teaspoon sesame seeds. Refrigerate the cucumber salad while the salmon cooks.
4. Stir together 2 tablespoons gochujang, 1 tablespoon low-sodium soy sauce, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 1 teaspoon grated ginger, and 1 grated garlic clove to make about 1/4 cup glaze.
5. Pat 12 ounces sockeye salmon dry, rub it with 1 teaspoon neutral cooking oil, and season it with 1/4 teaspoon kosher salt. Roast the 12 ounces salmon for 7 minutes, brush it with the full 1/4 cup gochujang glaze, and roast for 4 to 6 minutes more, until glossy and the thickest part reaches 145°F.
6. Fluff the cooked rice made from 1/2 cup dry jasmine rice and divide it between two shallow bowls. Plate the full cucumber salad made from 1 cucumber beside the 12 ounces glazed salmon, then finish with 1 sliced green onion and 1 teaspoon sesame seeds.