Careme

Instructions

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1. 1.

   Heat the oven to 450°F and line a rimmed sheet pan with parchment paper or foil.

2. 2.

   Halve 1 medium eggplant lengthwise. Score the flesh in a 1/2-inch crosshatch pattern without cutting through the skin. Thinly slice 2 green onions, separating the white and green parts.

3. 3.

   Make the miso glaze by whisking together:

   • 3 tablespoons white miso paste
   • 2 tablespoons mirin
   • 1 tablespoon low-sodium soy sauce
   • 2 teaspoons rice vinegar
   • 2 teaspoons brown sugar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon finely grated fresh peeled ginger
   • The sliced white parts of the green onions

   Reserve 3 tablespoons of the glaze for the salmon; keep it separate from the glaze for the eggplant.

4. 4.

   Rinse 1/2 cup Calrose rice until the water is nearly clear. 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.

5. 5.

   Rub the eggplant all over with 1 1/2 tablespoons neutral cooking oil and season the scored flesh with 1/4 teaspoon kosher salt. Place it cut-side down on one half of the prepared pan and roast for 15 minutes.

6. 6.

   Pat 12 ounces sockeye salmon dry, cut it into 2 portions, and rub with 1/2 tablespoon neutral cooking oil and 1/4 teaspoon kosher salt. Let it stand while the eggplant begins roasting, then coat the top and sides with the reserved salmon glaze.

7. 7.

   Turn the eggplant cut-side up and spread it with the eggplant glaze. Add the salmon portions skin-side down to the other half of the pan. Roast for 8–10 minutes, until the eggplant is tender and caramelized and the salmon reaches 125°F at its thickest point.

8. 8.

   Transfer the salmon to a plate and rest it for 5 minutes. Fluff the rice, then divide it between 2 shallow bowls. Add the glazed eggplant and salmon, and finish with the sliced green onion tops and 1 teaspoon toasted sesame seeds.

Want more detail? See the temperature guide.