Soy Ginger Salmon & Rice

• Salmon(600 g)
• Jasmine Rice(250 g)
• Broccoli(300 g)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Honey(1½ tbsp)
• Sesame oil(1 tbsp)
• Lime(1)
• Sesame seeds(2 tsp)optional
• Rapeseed Oil(1 tbsp)
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Thinly slice the {Scallions}, finely chop the {Garlic}, grate the {Ginger}, and cut the {Broccoli} into small florets. Pat the {Salmon} dry and season with {Salt} and {Black pepper}.

   ~10 min

2. 2

   Add the {Jasmine Rice} to a saucepan with 500ml water. Bring to a boil, cover, reduce the heat, and cook for 12 minutes. Remove from the heat and rest, covered, for 5 minutes.

   ~12 min

3. 3

   While the rice cooks, whisk together the {Soy sauce}, {Honey}, {Sesame oil}, {Garlic}, and {Ginger}.

   ~2 min

4. 4

   Heat the {Vegetable oil} in a large nonstick pan over medium-high heat. Add the {Salmon} skin-side down if it has skin and cook for 4 minutes. Turn, add the {Broccoli} around the fish, and cook for 2 minutes more.

   ~6 min

5. 5

   Pour in the soy-ginger sauce and cook for 2 minutes, spooning it over the {Salmon} until glossy and the {Broccoli} is just tender. Squeeze in half the {Lime}.

   ~2 min

6. 6

   Fluff the rice and divide between bowls. Top with the {Broccoli} and whole {Salmon} fillets, spoon over any pan glaze, then finish with the {Scallions}, {Sesame seeds}, and the remaining {Lime} cut into wedges.

   ~3 min