Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F. Pat 12 ounces coho salmon dry and season it evenly with 1 teaspoon Diamond Crystal kosher salt; refrigerate uncovered for 15 minutes while preparing the other components.

2. 2.

   Rinse 3/4 cup Calrose rice until the water runs nearly clear. Combine the rice with 1 cup water and 1/2 teaspoon Diamond Crystal kosher salt in a small saucepan. 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.

3. 3.

   Make the cucumber salad by tossing together:

   • 1 medium cucumber, thinly sliced
   • 1 tablespoon rice vinegar
   • 1 teaspoon reduced-sodium soy sauce
   • 1 teaspoon granulated sugar
   • 1 teaspoon toasted sesame oil
   • 1/4 teaspoon Diamond Crystal kosher salt
   • 1 teaspoon toasted sesame seeds

   Set aside to lightly pickle while the salmon cooks.

4. 4.

   For the glaze, stir 1 tablespoon white miso with 1 tablespoon mirin and 1 teaspoon reduced-sodium soy sauce. In a separate bowl, blend 1 tablespoon softened unsalted butter with 1 tablespoon white miso to make the miso butter.

5. 5.

   Rub 2 shucked ears of corn with 1 teaspoon neutral cooking oil. Rub the salmon portions with 1 teaspoon neutral cooking oil. Grill the corn, turning occasionally, until tender and charred in spots, 10 to 12 minutes. Grill the salmon skin-side down with the lid closed for about 6 minutes; brush with the glaze and continue grilling without flipping until the center reaches 125°F, about 2 to 4 minutes more. Rest the salmon for 3 minutes.

6. 6.

   Brush the grilled corn with the miso butter. Cut the kernels from 1 ear and fold them into the rested rice with 2 thinly sliced green onions; cut the other ear in half.

7. 7.

   Spoon the corn rice onto two plates and top each portion with a glazed salmon fillet. Add half an ear of grilled corn and the sesame cucumber salad alongside, then serve.

Want more detail? See the temperature guide.