Careme

Ingredients

• Fresh Alaskan Copper River Sockeye Salmon

  12 oz, skin-on if possible $14.99
• Fresh Organic Limes

  2 limes $1.50
• Simple Truth Organic® Thai Basil

  1/2 cup loosely packed leaves, divided $2.79
• Ginger Root

  1 tablespoon finely grated $4.99
• Smart Way™ Jasmine Rice

  2/3 cup dry $3.49
• Sunset® Mini Cucumbers

  8 oz, thinly sliced $5.00
• Son Premium Fish Sauce

  1 tablespoon $11.79
• Fresh Jalapeno Peppers

  1 small, thinly sliced, optional $2.99
• Brown sugar or honey

  2 teaspoons
• Neutral oil

  1 tablespoon, plus more for the grill grates
• Kosher salt

  to taste

Instructions

1. Rinse the jasmine rice until the water runs mostly clear, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook for 15 minutes, then let stand covered for 10 minutes.
2. While the rice cooks, zest 1 lime and juice both limes; in a small bowl, whisk the lime zest, 2 tablespoons lime juice, grated ginger, fish sauce, brown sugar or honey, neutral oil, and a small pinch of salt to make a glossy Thai-style glaze.
3. Pat the sockeye very dry, check for pin bones, and cut into 2 portions; brush with about half the glaze and let sit at room temperature for 10 minutes while you heat a clean grill or grill pan to medium-high.
4. Toss the sliced mini cucumbers with 1 tablespoon lime juice, the optional jalapeno, a pinch of salt, and half the Thai basil leaves, tearing any large leaves just before mixing.
5. Oil the grill grates well, place the salmon skin-side down, and grill undisturbed for 4 to 5 minutes; gently flip and grill 1 to 3 minutes more, brushing with a little more glaze, until the center is just opaque and flakes easily.
6. Fluff the rice and fold in a few torn Thai basil leaves plus any remaining lime zest if desired; taste the cucumber salad and adjust with more lime juice or salt.
7. Plate the basil jasmine rice in shallow bowls, set the grilled sockeye alongside or on top, spoon over the remaining glaze, and finish with the cucumber salad and the last Thai basil leaves.