Asian-Inspired Glazed Salmon with Sesame Vegetables

Begin by rinsing 1 cup jasmine rice under cold water until water runs clear. Combine with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.

While rice cooks, prepare the glaze by combining 1/4 cup soy sauce, 3 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, 2 minced garlic cloves, 1 teaspoon sriracha, and 1 tablespoon sesame oil in a small bowl.

In a separate small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Set aside.

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

Heat a large non-stick skillet over medium-high heat. Add 1/2 tablespoon sesame oil. When oil is hot, place salmon skin-side down and cook for 4-5 minutes until skin is crispy.

Carefully flip salmon and cook for another 3-4 minutes. Remove salmon from pan and set aside on a plate.

Pour the glaze mixture into the same skillet and bring to a simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes until sauce thickens. Remove from heat and set aside.

In a separate large skillet or wok, heat remaining 1/2 tablespoon sesame oil over high heat. Add 3 cups broccoli florets, 1 sliced red bell pepper, 1 cup snap peas, and 2 julienned carrots.

Stir-fry vegetables for 5-6 minutes until crisp-tender. Add 1 minced garlic clove, half of the sliced green onions, and 1 tablespoon sesame seeds. Stir-fry for another 30 seconds.

Return salmon to the skillet with the glaze and spoon the glaze over the fillets. Cook for 1 minute to reheat salmon and coat with glaze.

Serve salmon over jasmine rice with sesame vegetables on the side. Drizzle any remaining glaze over the dish.

Garnish with remaining green onions and sesame seeds before serving.