Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions $8.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $1.25
• Cucumber

  1 cucumber, thinly sliced $0.99
• Green Onions

  2 green onions, thinly sliced $1.50
• Ginger Root

  1 tablespoon freshly grated $4.99
• Garlic

  1 small clove, grated $0.79
• Soy sauce

  3 tablespoons, divided
• Rice vinegar

  2 tablespoons
• Honey or brown sugar

  1 tablespoon
• Toasted sesame oil

  2 teaspoons, divided
• Unsalted butter

  1 tablespoon, softened
• Neutral oil

  1 tablespoon
• Kosher salt

  to taste
• Toasted sesame seeds

  1 teaspoon, optional

Instructions

1. Preheat a grill to medium-high heat and clean the grates well; thinly slice the cucumber and green onions, grate the ginger and garlic, and pat the salmon dry.
2. Make the glaze by stirring together 2 tablespoons soy sauce, honey or brown sugar, grated ginger, grated garlic, 1 teaspoon sesame oil, and 1 teaspoon neutral oil; brush half over the salmon and let it sit while you prep the sides, about 10 minutes.
3. Toss the cucumber with rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, a pinch of salt, half the green onions, and sesame seeds if using; set aside to lightly pickle.
4. Mix the softened butter with 1 teaspoon soy sauce and a spoonful of the remaining green onions; rub the corn lightly with neutral oil and a pinch of salt.
5. Grill the corn first, turning every few minutes, until charred in spots and tender, 10 to 12 minutes; brush with the soy-scallion butter during the last 2 minutes.
6. Oil the grill grates, place the salmon skin-side down if it has skin, and grill for 4 to 5 minutes; carefully flip, brush with the remaining glaze, and grill 2 to 4 minutes more, until the fish flakes and reaches 145°F in the thickest part.
7. Plate each salmon portion with an ear of shoyu-butter corn and a mound of cucumber salad; sprinkle with the remaining green onions and serve right away.