Honey and Garlic Glazed Salmon

• 150 g Jasmine rice
• 250 g Broccoli
• 2 cloves Garlic
• 2 tbsp Honey
• 2 tbsp Soy sauce
• 1 piece Lime
• 1 tbsp Sesame oil
• 2 pieces Salmon fillet
• 2 pieces Spring onion

1. Rinse the jasmine rice until the water runs mostly clear, then cook it in a saucepan with a tight-fitting lid according to the packet instructions. Keep it covered off the heat once tender so it stays fluffy. While it cooks, cut the broccoli into small florets and slice the spring onion.
2. Steam the broccoli until bright green and just tender, about 4 to 6 minutes. Keep it warm while you finish the salmon. If your steamer sits over the rice pan, you can steam it while the rice finishes.
3. Finely grate or crush the garlic, then mix it with the honey, soy sauce, the juice of the lime, and half the sesame oil. Set aside 1 tablespoon of the glaze for serving. Pat the salmon dry so it sears well.
4. Heat the remaining sesame oil in a large frying pan over medium-high heat. Add the salmon and cook for 3 to 4 minutes until well browned, then turn and cook for 2 minutes. Reduce the heat to medium.
5. Pour the glaze into the pan and let it bubble for 1 to 2 minutes, spooning it over the salmon until thick, sticky and glossy. The salmon is ready when it flakes easily and is opaque through the thickest part. Remove from the heat and rest for 1 minute.
6. Serve the salmon over the rice with the broccoli alongside. Drizzle over the reserved glaze and scatter with the spring onion. Squeeze over any remaining lime juice to taste.

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