Ingredients:

  • 4 (6-ounce) salmon fillets, skinless (170 g each)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon fresh ginger, grated (15 g)
  • 1 tablespoon honey (21 g)
  • 2 tablespoons vegetable oil (30 ml)
  • Salt and pepper to taste
  • 1 cup jasmine rice (200 g)
  • 2 cups water (480 ml)
  • 1 tablespoon butter (14 g)
  • Pinch of salt

Instructions:

  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. In a medium saucepan, combine the rinsed rice, water, butter, and a pinch of salt.
  3. Bring to a boil, then cover and reduce heat to low; simmer for 15 minutes.
  4. In a bowl, whisk together soy sauce, grated ginger, and honey.
  5. Season salmon fillets with salt and pepper, then pour the marinade over them; let marinate for 5-10 minutes.
  6. Heat vegetable oil in a non-stick skillet over medium-high heat.
  7. Remove the salmon from the marinade, reserving the marinade.
  8. Sauté the salmon fillets for 4-5 minutes on each side until golden brown and cooked through (internal temperature reaches 145°F or 63°C).
  9. Add reserved marinade to the skillet, cooking for an additional minute until thickened slightly.
  10. Once the rice is cooked, remove from heat and let it sit covered for 5 minutes.
  11. Fluff with a fork before serving.
  12. Serve the sautéed salmon over the fluffy rice, drizzling with any remaining sauce from the pan.