Salmon & Broccoli Rice

Method

1. 1

   Prep the ingredients

   Cut the salmon fillet into portions, cut the broccoli into florets, and grate the ginger. Rinse the white rice until the water runs mostly clear.
2. 2

   Cook the rice

   Put the white rice and 540 ml water in a medium saucepan. Bring to a boil over high heat, cover, and cook over low heat.

   12 min

   Tip: Let the rice stand covered for a few minutes after cooking for an even texture.

3. 3

   Mix the glaze

   Stir the soy sauce, mirin, and ginger together in a small bowl until combined. Set aside a spoonful for finishing the broccoli.
4. 4

   Sear the salmon

   Warm half the sesame oil in a large skillet over medium-high heat. Season the salmon fillet with 1/4 tsp salt and black pepper, then sear, turning once and brushing with glaze, until just cooked.

   10 min

   Tip: Add glaze near the end so its sugars do not scorch in the hot skillet.

5. 5

   Cook the broccoli

   Add the remaining sesame oil and broccoli to the skillet over medium heat. Stir and turn the florets until tender-crisp, then drizzle with the reserved glaze and sprinkle with sesame seed.

   7 min
6. 6

   Serve the bowls

   Spoon white rice into bowls and add salmon fillet and broccoli. Taste and adjust with salt and black pepper if needed.