Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F. Cut 12 ounces Japanese eggplant lengthwise into 1/2-inch-thick slabs. Thinly slice 4 green onions, separating 2 green onions for the rice and 2 for garnishing. Grate enough fresh peeled ginger to yield 2 teaspoons.

2. 2.

   Rinse 3/4 cup Calrose rice until the water is nearly clear. Combine the rice in a small saucepan with 1 1/8 cups water and 1/4 teaspoon kosher salt. Bring to a boil over high heat, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff and fold in the sliced 2 green onions reserved for the rice.

3. 3.

   Make the ginger-mirin glaze by whisking together:

   • 2 tablespoons soy sauce
   • 2 tablespoons mirin
   • 1 tablespoon maple syrup
   • 1 teaspoon grated fresh peeled ginger

   Set the glaze beside the grill with a clean spoon.

4. 4.

   Make the eggplant dressing by whisking together:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon grated fresh peeled ginger

   Set the dressing aside.

5. 5.

   Pat 1 pound sockeye salmon dry. Coat and season the flesh with:

   • 1 tablespoon neutral high-heat oil
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Keep the salmon refrigerated until the grill is ready.

6. 6.

   Coat the 12 ounces prepared Japanese eggplant with 2 tablespoons neutral high-heat oil and 1/2 teaspoon kosher salt.

7. 7.

   Grill the eggplant with the lid closed for 3 to 4 minutes per side, until tender and deeply marked. Transfer it to a serving platter, spoon over the eggplant dressing, and tent loosely with foil.

8. 8.

   Place the salmon skin-side down on the grill. Close the lid and grill without flipping for 7 minutes. Spoon the ginger-mirin glaze evenly over the flesh, close the lid, and continue grilling for 2 to 5 minutes, until the thickest part reaches 145°F. Transfer the salmon to a clean platter and rest for 3 minutes.

9. 9.

   Divide the scallion rice and dressed eggplant between two plates. Portion the glazed salmon alongside them, then finish with the sliced 2 green onions reserved for garnish and 2 teaspoons toasted sesame seeds.