Honey Soy Glazed Salmon with Sesame Broccoli

In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, and 2 minced garlic cloves to create the glaze.

Place the 4 salmon fillets in a shallow dish and pour half of the glaze over them, turning to coat. Reserve the remaining glaze for later. Marinate the salmon for 10 minutes.

Preheat the oven to 400°F (200°C).

Line a baking sheet with foil and lightly coat with cooking spray. Remove the salmon from the marinade and place on the baking sheet, skin-side down. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Bake the salmon for 12-15 minutes, until it flakes easily with a fork.

While the salmon is baking, bring a large pot of water to a boil. Add 1/4 teaspoon salt and the broccoli florets. Blanch for 2 minutes, then drain and rinse under cold water to stop the cooking process.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the blanched broccoli and stir-fry for 3-4 minutes until tender-crisp.

Add 2 teaspoons sesame oil and 1 tablespoon sesame seeds to the broccoli, tossing to coat evenly. Cook for an additional minute.

Transfer the remaining glaze to a small saucepan and bring to a simmer over medium heat. Cook for 2-3 minutes until slightly thickened.

Serve the salmon over cooked rice, drizzle with the reduced glaze, and place the sesame broccoli on the side. Garnish with sliced green onions.