Salmon fillet: 120g (4 oz), Brown rice: 50g (1/4 cup, 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)
1. Cook 50g brown rice according to package instructions. 2. Steam 100g broccoli florets until tender-crisp, about 5 minutes. 3. In a small saucepan, combine 15ml soy sauce, 10g honey, 5ml rice vinegar, 3g minced garlic, and 3g grated ginger. 4. In a small bowl, mix 2g cornstarch with 15ml water, then add to the saucepan. 5. Bring the sauce to a simmer and cook until thickened, about 2 minutes. 6. Season 120g salmon fillet with salt and pepper. 7. Heat 5ml sesame oil in a non-stick skillet over medium-high heat. 8. Cook salmon skin-side down for 4 minutes, then flip and cook for another 3-4 minutes until cooked through. 9. Brush the teriyaki sauce over the salmon during the last minute of cooking. 10. In a bowl, arrange the cooked rice, steamed broccoli, 50g julienned carrot, and 30g edamame. 11. Top with the teriyaki salmon, sprinkle with 10g chopped green onions and 5g sesame seeds.
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