Ginger-Soy Glazed Salmon with Mushroom-Broccoli Rice

1.In a small bowl, whisk together soy sauce, honey, grated ginger, rice vinegar, and sesame oil to create the glaze. Set aside.

2.Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

3.While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides.

4.Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and reduce the heat to medium. Brush the tops with the ginger-soy glaze and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

5.In the same skillet, add the sliced shiitake mushrooms and the white parts of the green onions. Sauté for 2-3 minutes until the mushrooms are tender. Add the broccoli florets and a splash of water, cover, and steam for 3-4 minutes until the broccoli is bright green and tender-crisp. Season with salt and pepper to taste.

6.Fluff the cooked jasmine rice with a fork and stir in the sautéed mushrooms, broccoli, and the green parts of the sliced green onions. Adjust seasoning if necessary.

7.To serve, place a generous scoop of the mushroom-broccoli rice on each plate, top with a salmon fillet, and drizzle with any remaining ginger-soy glaze. Garnish with sesame seeds if desired.