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