Salmon fillet: 120g (4.2 oz), Brown rice: 40g (1/4 cup, dry weight), Broccoli: 100g (1 cup, florets), Carrot: 50g (1 medium, julienned), Green onions: 10g (2 tbsp, chopped), Sesame seeds: 5g (1 tsp), Soy sauce (low sodium): 10ml (1 tsp), Honey: 5g (1 tsp), Rice vinegar: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Ginger: 3g (1/2 tbsp, grated), Cornstarch: 2g (1/2 tsp), Water: 15ml (1 tbsp), Sesame oil: 5ml (1 tsp)
1. Cook 40g brown rice according to package instructions. 2. Steam 100g broccoli and 50g carrot until just tender.3. In a small bowl, mix 10ml soy sauce, 5g honey, 5ml rice vinegar, 3g garlic, 3g ginger, 2g cornstarch, and 15ml water. 4. Heat 5ml sesame oil in a pan, add 120g salmon fillet, season with salt and pepper, and cook for 2-3 minutes per side. 5. Pour in the sauce and cook until thickened and salmon is glazed. 6. Serve salmon over brown rice with broccoli, carrot, and 10g green onions. 7. Sprinkle with 5g sesame seeds and enjoy.
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