# What You'll Need:
→ For the Salmon
01 - 4 salmon fillets (about 5 ounces each), skin-on or skinless
02 - Salt and black pepper, to taste
→ For the 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
→ For the 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
# Directions:
01 - Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 12 minutes or until tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
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. Set aside.
03 - Pat salmon fillets dry with paper towels. Season both sides lightly with salt and black pepper.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add salmon fillets, skin-side down if applicable, and cook for 3 minutes without moving to develop a crispy crust.
05 - Carefully flip salmon fillets. Pour the maple soy glaze evenly over the fish. Continue cooking for 3 to 4 minutes, spooning the thickening glaze over the salmon repeatedly, until the fish is just cooked through and the glaze is glossy and coating the salmon.
06 - While salmon cooks, steam or sauté broccoli florets, snap peas, and sliced bell pepper until crisp-tender, about 3 to 4 minutes. Season lightly with salt.
07 - Divide cooked rice among four serving bowls. Arrange vegetables alongside the rice. Top each bowl with a glazed salmon fillet. Drizzle any remaining glaze from the pan over the salmon and rice.
08 - Sprinkle sliced green onions and toasted sesame seeds over the bowls. Serve immediately with lime wedges on the side for squeezing over the salmon.
