Ingredients:

  • 1/4 cup Honey
  • 1/4 cup Low-Sodium Soy Sauce (or Tamari)
  • 2 tablespoons Rice Vinegar
  • 1 teaspoon Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Sriracha or Chili Garlic Sauce (optional)
  • 4 Salmon Fillets (approx. 6 oz / 170g each)
  • 1 tablespoon Olive Oil or Neutral Cooking Oil
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 large bunch Broccolini or Asparagus, trimmed
  • 1 teaspoon Neutral Cooking Oil
  • 1 teaspoon Toasted Sesame Oil
  • 1 teaspoon Toasted Sesame Seeds
  • 4 cups Cooked Brown Rice
  • 2 tablespoons Green Onions (Scallions), thinly sliced

Instructions:

  1. Whisk together the honey, soy sauce, rice vinegar, grated ginger, minced garlic, and Sriracha (if using) in a small bowl. Set aside half of this mixture—this is your finishing sauce!
  2. Place the salmon fillets in a shallow dish and pour the remaining half of the glaze over the fish. Let it marinate for no more than 10 minutes at room temperature.
  3. Ensure your rice is cooked and ready to serve. While the salmon marinates, pat the salmon fillets dry to prepare for searing.
  4. Heat the cooking oil in a large skillet over medium-high heat. Place salmon presentation-side down (skin side down if applicable). Sear for 3–4 minutes until nicely coloured.
  5. Flip the fillets. Reduce the heat to medium-low. Baste the tops generously with the marinade currently on the fish. Cook for another 4–6 minutes, or until the salmon reaches an internal temperature of 140–145°F (60–63°C). Remove fish and set aside to rest.
  6. In the same pan, add the teaspoon of neutral oil and the broccolini/asparagus. Sauté quickly for 3–4 minutes until tender-crisp.
  7. Turn off the heat. Drizzle the sautéed greens with the toasted sesame oil and toss quickly.
  8. Assemble the bowls by dividing the cooked rice into four. Place one salmon fillet atop the rice and arrange the sesame greens alongside.
  9. Finish by drizzling the reserved, uncooked half of the honey-soy glaze over the salmon and greens. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.