Ginger-Glazed Salmon with Rice Dome and Green Beans

1.In a medium saucepan, combine the basmati rice, wild rice, water or vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the rice is cooking, prepare the ginger glaze. In a small bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes until well combined.

3.In a separate bowl, blend the silken tofu until smooth. Add the cornflour or arrowroot powder and cold water, mixing until fully incorporated. Stir this mixture into the ginger sauce and set aside.

4.Heat a non-stick skillet over medium-high heat. Add a drizzle of sesame oil. Once hot, place the salmon steaks skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy, then carefully flip the salmon and pour the ginger glaze over the top. Cook for an additional 3-4 minutes, basting the salmon with the glaze until cooked through and flaky.

5.While the salmon is cooking, steam the green beans in a steamer basket over boiling water for about 4-5 minutes until bright green and tender-crisp. Season with a pinch of salt and a drizzle of sesame oil if desired.

6.To serve, use a rice dome maker or scoop to form the cooked rice into a dome shape on each plate. Place a salmon steak beside the rice dome and arrange the steamed green beans on the other side. Drizzle any remaining ginger glaze over the salmon and garnish with sesame seeds.