Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, skin-on if possible $15.99
• Kroger® Sweet Corn on the Cob

  2 ears $2.99
• Nishiki® Premium Medium Grain Rice

  2/3 cup uncooked $13.29
• Private Selection® Seedless Baby Cucumbers

  4 oz, thinly sliced $2.99
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon finely grated $3.99
• Garlic

  1 small clove, finely grated $0.79
• Fresh Organic Lemon - Each

  1/2 lemon, cut into wedges $1.29
• Soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon, divided
• Honey or brown sugar

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Neutral oil

  1 tablespoon, plus more for grill grates
• Kosher salt

  to taste
• Toasted sesame seeds

  1 teaspoon, optional

Instructions

1. Rinse the rice until the water runs mostly clear, then combine it with 1 cup water and a pinch of salt; bring to a simmer, cover, cook 15 minutes, then rest off heat 10 minutes while you prep and grill.
2. Heat a grill to medium-high and oil the grates well. Shuck the corn, pat the salmon dry, cut it into 2 portions if needed, and season the salmon and corn lightly with neutral oil and salt.
3. Mix soy sauce, 2 teaspoons rice vinegar, honey or brown sugar, grated ginger, grated garlic, sesame oil, and 1 teaspoon neutral oil. Divide the glaze into three separate bowls: one for corn basting, one for salmon basting, and one clean portion for serving.
4. Toss the sliced cucumbers with the remaining 1 teaspoon rice vinegar, a small pinch of salt, and sesame seeds if using; set aside to lightly pickle.
5. Grill the corn with only oil and salt at first, turning often, until tender and charred in spots, 8–10 minutes; brush with the corn glaze only during the last 1–2 minutes, turning once or twice to set the glaze without burning.
6. Grill the salmon skin-side down first, without glaze on the side touching the grates, for 4–5 minutes; brush the top with the salmon glaze as it cooks, then carefully flip and cook 1–3 minutes more, just until it flakes and reaches 125–130°F for medium or 145°F for fully cooked.
7. Plate the rice, grilled corn, salmon, and cucumber salad; drizzle the reserved clean glaze over the salmon and serve with lemon wedges.