Ingredients:

  • 2 (6-oz) Salmon fillets, center-cut, skin-on
  • 1 tbsp Neutral oil (avocado or grapeseed)
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 2 cups Cooked Jasmine white rice, warm
  • 1 tbsp Rice vinegar
  • 1 tsp Granulated sugar
  • 2 tbsp Soy sauce
  • 1 tsp Toasted sesame oil
  • 1 tsp Freshly grated ginger
  • 1 tsp Honey
  • 0.5 English cucumber, thinly sliced
  • 1 Ripe avocado, sliced
  • 1 stalk Green onion, bias-cut
  • 1 tsp Furikake

Instructions:

  1. Dry the fish. Use paper towels to pat the 2 (6 oz) salmon fillets completely dry on all sides.
  2. Season the salmon. Sprinkle 0.5 tsp Kosher salt and 0.25 tsp cracked black pepper over the fillets.
  3. Prepare the glaze. In a small jar, shake together 2 tbsp soy sauce, 1 tsp toasted sesame oil, 1 tsp freshly grated ginger, and 1 tsp honey until the honey is fully dissolved.
  4. Heat the skillet. Add 1 tbsp neutral oil to your pan over medium high heat until it shimmers and just begins to smoke.
  5. Sear the skin. Place the salmon skin side down. Press firmly with a spatula for 30 seconds to prevent curling.
  6. Cook the base. Sear for 6 minutes until the skin is dark gold and sounds hollow when tapped.
  7. Flip and finish. Turn the fillets and cook for 2 more minutes. Remove from the pan and let rest.
  8. Season the rice. Fold 1 tbsp rice vinegar and 1 tsp granulated sugar into the 2 cups of warm Jasmine rice.
  9. Build the bowl. Divide the rice between two bowls, top with sliced cucumber, avocado, and the rested salmon.
  10. Final touch. Drizzle the glaze over everything and garnish with bias cut green onion and 1 tsp furikake until the colors look vibrant and fresh.