# Components:
→ 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. 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 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 3–4 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 3–4 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 while warm.
