Sesame-Ginger Glazed Salmon with Steamed Broccoli and Brown Rice

Start by cooking the brown rice according to package instructions. This typically takes 35-45 minutes, so begin this first.

While the rice cooks, prepare the glaze by combining 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon grated ginger, 2 minced garlic cloves, 1 tablespoon sesame oil, and 1 tablespoon rice vinegar in a small bowl. Whisk until well combined.

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

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. When hot, place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy.

Flip the salmon and cook for another 2 minutes. Pour half of the glaze over the salmon, reduce heat to medium-low, and cook for another 2-3 minutes, occasionally spooning the glaze over the fish until it's cooked through and has a nice glaze.

While the salmon finishes cooking, steam the broccoli florets. Place a steamer basket in a pot with 1 inch of water and bring to a boil. Add the broccoli, cover, and steam for 4-5 minutes until bright green and tender-crisp.

Transfer the steamed broccoli to a bowl and season with the remaining 1/4 teaspoon salt.

To serve, divide the brown rice between two plates. Place a salmon fillet on each plate alongside a portion of broccoli.

Drizzle the remaining glaze over both the salmon and broccoli. Sprinkle with 1 tablespoon sesame seeds, sliced green onions, and red pepper flakes if desired.

Serve immediately while hot.