Careme

Instructions

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1. 1.

   Heat the oven to 450°F with a rack in the upper third. Pat 1 pound coho salmon dry and place it skin-side down on one side of a large rimmed sheet pan. Season the flesh evenly with 2 teaspoons Diamond Crystal kosher salt and let stand for 15 minutes while preparing the other components.

2. 2.

   Trim 12 ounces green beans. Dice 6 ounces Walla Walla sweet onion and 12 ounces Roma tomatoes; mince 3 garlic cloves and grate 1 tablespoon ginger.

3. 3.

   Zest 1 lemon to yield 1 teaspoon zest, then juice it to yield 1 tablespoon juice. Chop 1/4 cup cilantro and reserve it for plating.

4. 4.

   Rinse 1/2 cup basmati rice until the water is nearly clear. Combine the rice in a small saucepan with 3/4 cup water, 1/4 teaspoon ground turmeric, and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 12 minutes. Remove from the heat and let stand, covered, for 10 minutes.

5. 5.

   Make the tandoori yogurt by mixing:

   • 1/4 cup plain Greek yogurt
   • 1 teaspoon garam masala
   • 1/2 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 1 teaspoon lemon zest

   Spread the tandoori yogurt evenly over the salted salmon.

6. 6.

   Toss the prepared green beans on the open side of the sheet pan with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon ground cumin, and 1 1/4 teaspoons Diamond Crystal kosher salt. Roast the beans without disturbing them for 8 minutes.

7. 7.

   While the beans begin roasting, melt the sauce ingredients in a medium skillet over medium heat:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon unsalted butter

   Add the prepared onion and cook for 4 minutes. Stir in the prepared garlic and ginger with:

   • 1/2 teaspoon garam masala
   • 1/4 teaspoon ground turmeric
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon ground cardamom
   • 1/8 teaspoon cayenne pepper
   • 1/2 teaspoon Diamond Crystal kosher salt

   Cook for 30 seconds, add the prepared tomatoes, and simmer for 8 minutes, crushing them into a chunky sauce.

8. 8.

   After the beans have roasted for 8 minutes, return the sheet pan with the coated salmon to the oven. Roast until the beans are blistered and the center of the salmon reaches 125°F, about 8–10 minutes. Transfer the salmon to a plate and rest it for 3 minutes.

9. 9.

   Reduce the skillet heat to low, stir 1/4 cup heavy cream into the tomato sauce, and cook gently for 2 minutes. Remove from the heat and stir in 1 tablespoon lemon juice.

10. 10.

    Fluff the golden rice and divide it between two shallow bowls. Spoon the tomato cream alongside the rice, add the roasted green beans, and set a salmon portion on top. Finish both plates with the chopped cilantro.

Want more detail? See the temperature guide.