Quick Teriyaki Glazed Salmon with Stir-Fried Vegetables and Rice

Rinse 1 cup jasmine rice under cold water until water runs clear. Add to a medium pot with 1¾ cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.

While rice cooks, prepare the teriyaki sauce by combining 1/3 cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon grated ginger, 2 minced garlic cloves, and 1 tablespoon rice vinegar in a small bowl.

In a separate small bowl, mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry.

Pat the 4 salmon fillets dry with paper towels and season lightly with salt and pepper.

Wash and prepare vegetables: cut 2 bell peppers into thin strips, peel and slice 2 carrots into thin matchsticks, trim 1 cup snap peas, and cut 2 cups broccoli florets into bite-sized pieces. Slice 3 green onions, separating white and green parts.

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

Carefully flip salmon and cook for another 3-4 minutes until just cooked through but still slightly pink in the center. Remove salmon to a plate and tent with foil to keep warm.

In the same skillet, add remaining 1 tablespoon vegetable oil. Add white parts of green onions and stir-fry for 30 seconds.

Add carrots and stir-fry for 2 minutes. Add broccoli and bell peppers, stir-fry for another 3 minutes. Add snap peas and stir-fry for 1 minute more. Vegetables should be crisp-tender.

Push vegetables to the sides of the pan, creating a well in the center. Pour the teriyaki sauce into the center and bring to a simmer.

Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until sauce thickens.

Toss vegetables in the sauce to coat. Drizzle with 1 teaspoon sesame oil and mix well.

Fluff the cooked rice with a fork and divide among four plates.

Place a salmon fillet on each plate beside the rice.

Spoon the stir-fried vegetables next to the salmon and rice.

Drizzle remaining teriyaki sauce over the salmon fillets.

Garnish with 1 tablespoon sesame seeds and the green parts of the sliced green onions.