Ingredients:

  • 1 lb salmon fillet, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp maple syrup
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp rice vinegar
  • 1 cup jasmine rice
  • 2 cups water
  • 2 cups broccoli florets, steamed
  • 1 cup shredded carrots
  • 2 stalks green onion, sliced

Instructions:

  1. Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot. Bring to a boil, then simmer covered for 15 minutes. While the rice simmers, steam the broccoli and carrots until tender-crisp.
  2. Pat the salmon cubes dry with a paper towel. Heat olive oil in a skillet over medium-high heat. Add salmon in a single layer and sear for 2-3 minutes without moving until a mahogany-colored crust forms, then flip and sear for another 2 minutes.
  3. Lower the heat to medium. Pour the whisked glaze (soy sauce, maple syrup, ginger, garlic, and rice vinegar) over the salmon. Toss gently for 60-90 seconds until the sauce thickens into a velvety coating. Remove from heat immediately.
  4. Divide the steamed rice into two bowls, top with the glazed salmon and steamed vegetables, and garnish with sliced green onions.