# Components:
→ For the Salmon
01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
02 - Salt and black pepper, to taste
→ For the Maple Soy Glaze
03 - 3 tbsp pure maple syrup
04 - 3 tbsp low-sodium soy sauce
05 - 1 tbsp rice vinegar
06 - 1 tbsp fresh lime juice
07 - 1 tsp sesame oil
08 - 2 cloves garlic, minced
09 - 1 tsp 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 tbsp vegetable oil
→ Garnish
16 - 2 tbsp sliced green onions
17 - 1 tbsp toasted sesame seeds
18 - Lime wedges
# Directions:
01 - Rinse the rice under cold water. In a medium saucepan, combine rice and water. Bring to a boil, reduce heat, cover, and simmer for 12 minutes or 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 black pepper on both sides.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook for 3 minutes until golden.
05 - Flip salmon fillets. Pour the maple soy glaze over the salmon. Continue to cook for 3 to 4 minutes, spooning the glaze over the fish, until salmon is just cooked through and the glaze is 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 - To serve, divide rice among bowls. Top with vegetables and glazed salmon. Drizzle any extra glaze from the pan over the top.
08 - Garnish with green onions, sesame seeds, and lime wedges. Serve immediately.
