Salmon fillet: 100g (3.5 oz), Brown rice: 40g (about 3 tbsp, dry weight), Broccoli: 100g (1 cup, florets), Carrot: 50g (1 medium, julienned), Edamame: 30g (1/4 cup, shelled), Green onions: 10g (2 tbsp, chopped), Sesame seeds: 5g (1 tsp), Soy sauce (low sodium): 15ml (1 tbsp), Honey: 10g (2 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), Salt: to taste, Black pepper: to taste
1. Cook 40g brown rice according to package instructions. 2. Steam 100g broccoli florets and 50g julienned carrot until just tender. 3. In a small bowl, whisk 15ml soy sauce, 10g honey, 5ml rice vinegar, 3g minced garlic, 3g grated ginger, 2g cornstarch, and 15ml water. 4. Heat 5ml sesame oil in a non-stick pan over medium heat, add 100g salmon fillet (skin removed if desired), and cook for 2-3 minutes per side until just cooked through. 5. Pour the sauce over the salmon and cook for 1-2 minutes until thickened and glazed. 6. In a bowl, layer the cooked 40g brown rice, 100g steamed broccoli, 50g steamed carrot, 30g shelled edamame, and top with the glazed 100g salmon. 7 Garnish with 10g chopped green onions and 5g sesame seeds. 8. Season with salt and black pepper to taste at the end.
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