# What You Need:
→ Salmon
01 - 4 salmon fillets (5.3 oz each), skin-on or skinless
02 - Salt and black pepper to taste
→ Maple Soy Glaze
03 - 3 tablespoons pure maple syrup
04 - 3 tablespoons low-sodium soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon sesame oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon freshly grated ginger
→ Vegetables and Rice
10 - 1 cup jasmine or basmati rice
11 - 2 cups water
12 - 1 cup broccoli florets
13 - 1 cup snap peas, trimmed
14 - 1 medium red bell pepper, sliced
15 - 1 tablespoon vegetable oil
→ Garnish
16 - 2 tablespoons sliced green onions
17 - 1 tablespoon toasted sesame seeds
18 - Lime wedges
# How-To Steps:
01 - Rinse rice under cold water. Combine rice and water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 minutes until tender. Remove from heat and let stand covered for 5 minutes.
02 - In a small bowl, whisk together maple syrup, soy sauce, rice vinegar, lime juice, sesame oil, minced garlic, and grated ginger until well combined.
03 - Season salmon fillets lightly on both sides with salt and black pepper.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down if applicable and cook for 3 minutes without moving.
05 - Flip salmon fillets and pour maple soy glaze over them. Continue cooking for 3 to 4 minutes, spooning glaze over the fish repeatedly, until salmon is cooked through and glaze becomes thick and glossy.
06 - Steam or sauté broccoli florets, snap peas, and bell pepper in a separate pan for 3 to 4 minutes until crisp-tender. Season lightly with salt.
07 - Divide cooked rice among serving bowls. Top each portion with steamed vegetables and glazed salmon. Drizzle remaining glaze from the pan over the top.
08 - Sprinkle green onions and toasted sesame seeds over each bowl. Serve with lime wedges on the side.
