Honey Soy Salmon Rice Bowls

• salmonpatted dry24 oz
• rice3 cup
• broccolicut into florets4 cup
• carrotthinly sliced4
• soy sauce4 tbsp
• honey8 tsp
• garlicminced4 clove
• gingergrated4 tsp
• olive oil4 tsp
• kosher salt1/2 tsp
• black pepper1/2 tsp

Instructions

1. 1Rinse the rice if desired and cook it on the stovetop according to the package directions. Let it stand covered for 5 minutes, then fluff it.
2. 2Cut the broccoli into florets, thinly slice the carrot, mince the garlic, and grate the ginger. Stir the soy sauce, honey, garlic, and ginger together in a small bowl.
3. 3Heat the oven to 400F. Pat the salmon dry, season both sides with kosher salt and black pepper, and place it on a lightly oiled sheet pan. Wash the board, knife, and your hands with soap and water before touching anything else.
4. 4Brush the salmon with some of the glaze. Roast for 10-14 minutes, until the fish flakes easily and reaches 145°F (63°C) at the thickest part.
5. 5While the salmon cooks, heat the remaining olive oil in a skillet over medium heat. Add the broccoli and carrot with a pinch of kosher salt, cover, and cook for 5-7 minutes, stirring once or twice, until crisp-tender and bright.
6. 6Serve the rice in bowls topped with the vegetables and salmon. Spoon the remaining glaze over the bowls, taste, and adjust with black pepper.