# What You'll Need:
→ Salmon
01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
02 - Salt to taste
03 - Black pepper to taste
→ Maple Soy Glaze
04 - 3 tablespoons pure maple syrup
05 - 3 tablespoons low-sodium soy sauce
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon fresh lime juice
08 - 1 teaspoon sesame oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon freshly grated ginger
→ Vegetables and Rice
11 - 1 cup jasmine or basmati rice
12 - 2 cups water
13 - 1 cup broccoli florets
14 - 1 cup snap peas, trimmed
15 - 1 medium red bell pepper, sliced
16 - 1 tablespoon vegetable oil
→ Garnish
17 - 2 tablespoons sliced green onions
18 - 1 tablespoon toasted sesame seeds
19 - Lime wedges for serving
# How-To Steps:
01 - Rinse rice under cold water. In a medium saucepan, combine rice with water and bring to a boil. Reduce heat, cover, and simmer for 12 minutes until tender. Remove from heat and let stand covered for 5 minutes.
02 - In a small bowl, whisk together maple syrup, soy sauce, rice vinegar, lime juice, sesame oil, minced garlic, and grated ginger until well combined.
03 - Season salmon fillets lightly with salt and black pepper on both sides.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down if applicable and cook for 3 minutes until beginning to brown.
05 - Flip salmon fillets carefully. Pour maple soy glaze over salmon and continue cooking for 3 to 4 minutes, spooning glaze over fish frequently, until salmon is cooked through and glaze becomes thick and glossy.
06 - While salmon cooks, steam or sauté broccoli, snap peas, and bell pepper until crisp-tender, approximately 3 to 4 minutes. Season lightly with salt.
07 - Divide cooked rice among bowls. Top with steamed vegetables and glazed salmon. Drizzle additional glaze from pan over each serving.
08 - Garnish each serving with sliced green onions, toasted sesame seeds, and lime wedges on the side.
