Simple Sweet Chili Salmon with Sesame Broccoli & Rice

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Rinse the rice under cold water using a strainer, then drain and transfer to a small saucepan. Add the broth and bring to a boil.
3. When boiling, stir the rice, cover the pan, and reduce heat to low. Let it simmer until the liquid is absorbed, about 15–18 minutes, then keep covered off the heat for 5 minutes.
4. In a skillet, combine rice vinegar, brown sugar, water, chili-garlic sauce, and salt; bring to a boil over high heat, whisking occasionally.
5. In a separate bowl, whisk water with cornstarch to make a slurry.
6. Slowly pour the slurry into the sauce while whisking, and cook for about 30 seconds until thickened; remove from heat.
7. Place the salmon on the prepared baking sheet skin-side down and brush evenly with the sweet chili glaze.
8. Bake the salmon until it is opaque and flaky, about 10–15 minutes.
9. Wash and dry the broccoli, cut into florets and trim the stems; set aside.
10. Wipe and dry the skillet, then heat over medium and swirl in a little oil.
11. Add the broccoli and sauté for 4–5 minutes until bright green and tender-crisp, then remove from heat.
12. To serve, divide the rice, salmon, and broccoli among plates or bowls.