Maple-Soy Glazed Salmon with Ginger Scallion Rice

Rinse 1.5 cups of jasmine rice under cold water until the water runs clear. Drain well.

In a medium saucepan, heat 1 teaspoon of sesame oil over medium heat. Add 1 tablespoon of grated ginger and cook for 30 seconds until fragrant.

Add the rinsed rice to the saucepan and stir to coat with the ginger and oil. Pour in 2.25 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.

While the rice cooks, prepare the maple-soy glaze. In a small bowl, whisk together 3 tablespoons maple syrup, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 minced garlic cloves, and the remaining 1 tablespoon grated ginger.

Pat the salmon fillets dry with paper towels. Season with 1/4 teaspoon salt and 1/2 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy.

Flip the salmon and cook for another 2 minutes. Pour the maple-soy glaze over the salmon, reduce heat to medium-low, and simmer for 3-4 minutes, occasionally spooning the glaze over the fillets until the salmon is cooked through and the glaze has thickened.

Meanwhile, steam 2 cups of broccoli florets until tender-crisp, about 4-5 minutes. Season with the remaining 1/4 teaspoon of salt.

When the rice is done, fluff with a fork and fold in 5 sliced scallions (reserve some for garnish) and 1 teaspoon of sesame oil.

Serve the glazed salmon over the ginger scallion rice with steamed broccoli on the side. Drizzle any remaining glaze from the pan over the dish.

Garnish with the remaining sliced scallions and 1 tablespoon of sesame seeds.