Ginger Soy Salmon with Steamed Rice and Sautéed Broccoli

Ingredients

• 1 lb salmon fillet, skin removed (4 portions)
• 1 tbsp neutral oil (avocado, canola, or vegetable)
• 1 tbsp fresh ginger, finely grated
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp toasted sesame oil
• 1 clove garlic, finely minced
• 1/2 tsp black pepper
• 2 tbsp water (as needed)
• 1 1/2 cups jasmine rice
• 3 cups water (for steaming rice)
• 1 small head broccoli, cut into florets (about 4 cups)
• 1 tbsp neutral oil (for sautéing broccoli)
• 1 tbsp low-sodium soy sauce (for broccoli glaze)
• 1 tsp sesame seeds (optional)
• 2 green onions, thinly sliced

Instructions

1. Rinse the jasmine rice until the water runs mostly clear. In a medium pot, combine 1 1/2 cups rice with 3 cups water. Bring to a boil, then cover, reduce to low, and simmer for 15 minutes. Turn off heat and let sit, covered, for 5 minutes.
2. While the rice cooks, pat the salmon dry. In a small bowl, mix grated ginger, soy sauce (3 tbsp), rice vinegar, honey, sesame oil, minced garlic, and black pepper.
3. Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high heat. Add salmon and cook for 2–3 minutes on the first side without moving. Flip and cook another 2–3 minutes until just cooked through.
4. Pour the ginger-soy sauce into the skillet. Simmer the sauce with the salmon for 1–2 minutes, spooning it over the fish until glossy. If it gets too thick, stir in 1–2 tbsp water as needed.
5. Steam the broccoli: place florets in a steamer basket over simmering water, cover, and steam until bright green and tender-crisp, about 4–5 minutes.
6. Sauté broccoli: heat 1 tbsp neutral oil in a wok or skillet over medium-high. Add steamed broccoli and 1 tbsp soy sauce; toss for 1–2 minutes until evenly glazed. Sprinkle with sesame seeds if using.
7. Serve: plate steamed rice, top with ginger soy salmon, and add sautéed broccoli. Garnish with green onions. Spoon any remaining sauce over the salmon and rice.