Ingredients:

  • 80 g honey
  • 30 g soy sauce
  • 15 g lemon juice
  • 9 g garlic, minced
  • 2.5 g red pepper flakes (optional)
  • 635 g salmon fillet, cut into 1-inch cubes
  • 30 g olive oil
  • 3 g salt
  • 3 g black pepper
  • 400 g uncooked jasmine rice
  • 950 g water or chicken broth
  • 300 g broccoli florets, steamed or roasted
  • 30 g sesame oil

Instructions:

  1. Rinse the rice until the water runs clear. Combine rice and water/broth in a pot or rice cooker.
  2. Bring to a boil, then reduce to a simmer, cover, and cook according to package directions.
  3. Steam your broccoli until bright green and tender-crisp (about 5 minutes). Toss with sesame oil for a nutty finish.
  4. Pat the salmon cubes dry with a paper towel. Season with salt and pepper.
  5. Heat olive oil in the skillet over medium-high heat until it shimmers but doesn't smoke.
  6. Add salmon cubes in a single layer. Sear for 2–3 minutes per side without moving them, until a golden-brown crust forms.
  7. While salmon sears, whisk together honey, soy sauce, lemon juice, garlic, and red pepper flakes in a small bowl.
  8. Pour the sauce directly into the skillet over the salmon.
  9. Toss gently for 1–2 minutes. The sauce will bubble and thicken rapidly, coating the salmon in a syrupy, velvety glaze. Remove from heat immediately.