Pan-Seared Atlantic Salmon with Ginger-Glazed Broccoli and Steamed Jasmine Rice

Prepare the rice according to package instructions until tender and fluffy.

In a small bowl, whisk together soy sauce, honey, and freshly grated ginger for the glaze.

Heat a non-stick skillet over medium-high heat with a light drizzle of oil. Pat the salmon fillets dry with a paper towel and season with a pinch of salt. Place the salmon skin-side down in the pan.

Sear the salmon for 4-5 minutes until the skin is crispy and golden. Flip carefully and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork.

In a separate wok or pan, steam the broccoli florets with a splash of water until bright green and tender-crisp. Drain any excess water, add the ginger-honey glaze, and toss quickly over high heat until the sauce bubbles and coats the broccoli in a sticky, glossy sheen.

Plate the fluffy rice in a deep bowl, nestle the salmon fillet on top, and pile the ginger-glazed broccoli to the side. Garnish with a sprinkle of toasted sesame seeds if desired.