Plancha Salmon Rice Bowl

Recipe from Weber’s Ultimate Grilling by Jamie Purviance  

Serves: 4 | Prep time: 20 minutes + 30-60 minute marinating time

Grilling time: 8 to 10 minutes | Special Equipment: 12-inch cast iron skillet or griddle  

Ingredients  

Soy Ginger Marinade 

• ¼  cup soy sauce 
• 2 tablespoons mirin  
• 2 tablespoons sake or Shaoxing wine (Chinese rice wine)  
• 2 tablespoons packed light brown sugar  
• 1 tablespoon peeled, finely grated ginger  

Salmon

• 4 skin-on salmon fillets, each about 6 ounces, pin bones removed  
• 1 tablespoon vegetable oil  
• 3 cups hot steamed jasmine rice  
• 4 scallions, white and light green parts only, thinly sliced on the diagonal  
• 1 large carrot, peeled and cut into matchsticks  
• 1 large red or green jalapeño chile pepper, halved, seeded, and thinly sliced crosswise  
• ¼ cup fresh cilantro leaves, coarsely chopped  
• 2 tablespoons sesame seeds, toasted  
• 1 lime or lemon, cut into 4 wedges  

Instructions

1. Whisk together all the marinade ingredients in a glass baking dish large enough to accommodate the salmon in a single layer. Arrange the salmon in the same dish and turn the pieces to coat all sides with the marinade. Let marinate at room temperature for 30 to 60 minutes 
    
2. Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Place a cast-iron griddle over direct heat, close the lid, and preheat for 10 minutes. Meanwhile, remove the salmon from the dish, reserving the marinade, and pat dry with paper towels. 
    
3. Transfer the marinade to a small saucepan. Bring to a boil over medium-high heat on the stove, then reduce the heat to medium-low and simmer for 2 minutes. You should have about 6 tablespoons. Remove from the heat. 
    
4. Add the oil to the preheated griddle or skillet, place the salmon fillets, skin side down, on the pan, and cook over direct medium heat, with the lid closed, until the skin is crisp and lifts without resistance with a spatula, about 5 minutes. 
    
5. Using two flat spatulas, flip the fillets and continue to cook, with the lid closed, until the salmon is golden brown and cooked to your desired doneness, about 3 more minutes for medium rare. Transfer to a plate and brush each fillet with some of the reduced marinade, reserving the remaining marinade 
    
6. Spoon the rice into individual bowls. Remove and discard the salmon skin. Arrange a salmon fillet over the rice, breaking it into pieces, then divide the scallions, carrot, and jalapeño evenly among the bowls. Drizzle each bowl with the marinade, sprinkle with the cilantro and sesame seeds, and garnish with a lime wedge.