Ginger Soy Glazed Salmon with Steamed Broccoli

Start by cooking 3/4 cup brown rice according to package instructions (typically 1 part rice to 2 parts water, simmered for about 35-40 minutes).

While the rice cooks, mince 1 tbsp fresh ginger and 2 cloves of garlic.

In a small bowl, whisk together 2 tbsp low-sodium soy sauce, 1 tbsp honey, the minced ginger, minced garlic, 1 tsp rice vinegar, and 1 tsp sesame oil.

In a separate small bowl, mix 1/2 tsp cornstarch with 1 tbsp water to create a slurry.

Heat a small saucepan over medium heat. Pour in the soy sauce mixture and bring to a simmer for 1-2 minutes.

Add the cornstarch slurry to the simmering sauce, whisking constantly until the sauce thickens, about 1 minute. Remove from heat and set aside.

Pat the 6 oz salmon fillet dry with paper towels. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Heat 1 tsp olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes.

Flip the salmon and brush the top with half of the ginger-soy glaze. Cook for another 3-4 minutes until the salmon is cooked through but still moist.

While the salmon cooks, steam 2 cups of broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

Serve the glazed salmon over the cooked brown rice with steamed broccoli on the side.

Drizzle the remaining glaze over the salmon and broccoli, then sprinkle with 1 tsp sesame seeds.