Bol de salmón glaseado con miel

Ingredientes

• 2 fresh salmon fillets (approx. 6 oz each)
• 1 cup jasmine rice
• 2 cups fresh broccoli florets
• 3 tbsp raw honey
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 cloves fresh garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp neutral oil (canola or vegetable)
• 1 tsp toasted sesame oil
• Salt and black pepper to taste
• 1 tbsp toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Preparación

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions, then fluff with a fork and keep covered to stay warm.

2. 2

   In a small bowl, whisk together the raw honey, low-sodium soy sauce, rice vinegar, minced garlic, and grated ginger until the mixture is smooth.

3. 3

   Pat the salmon fillets completely dry with paper towels to ensure a good sear. Season lightly with salt and black pepper.

4. 4

   Heat a large non-stick skillet over medium-high heat. Add the neutral oil and a splash of toasted sesame oil.

5. 5

   Place the salmon fillets in the pan, skin-side up. Sear undisturbed for 3 to 4 minutes until a golden-brown crust forms.

6. 6

   Carefully flip the fillets over and reduce the heat to medium.

7. 7

   Pour the honey glaze mixture into the skillet around the salmon. As it begins to bubble and thicken, use a spoon to continuously baste the salmon for 2 to 3 minutes.

8. 8

   While the salmon finishes, steam the broccoli florets until they are bright green and tender-crisp (about 4-5 minutes).

9. 9

   Assemble the bowls by placing a generous bed of rice at the bottom, then topping with a salmon fillet and a portion of steamed broccoli.

10. 10

    Drizzle any remaining glaze from the skillet over the fish and rice. Garnish with toasted sesame seeds and sliced green onions.