Vietnamese-Style Caramelized Salmon with Edamame, Broccoli Slaw & Rice

Directions

1. Rinse the jasmine rice in a strainer with cold water until the water runs clear, then drain and place in a small saucepan with water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed, about 15–18 minutes. Keep the pot covered and remove from heat to rest for 5 minutes.
2. While the rice cooks, rinse and dry all fresh produce. Peel and mince the ginger and place it in a medium bowl.
3. Add zest and juice from a lime to the ginger; whisk in brown sugar, fish sauce, soy sauce, and a splash of water to form a sauce.
4. Heat the oven to broil on high with the rack in the upper third. Cut the salmon into portions, pat dry, and lay skin-side on a plate. Drizzle the skin with oil and season with salt and pepper on both sides. Pour the sauce into an ovenproof skillet and place the salmon skin-side down in it.
5. Broil until the salmon is just opaque, about 5 minutes; flip and broil until the skin is crispy, about 3 more minutes. Remove from the oven.
6. While the salmon cooks, rinse the edamame under hot water to thaw and drain in a colander.
7. In the bowl used for the sauce, whisk together oil, vinegar, soy sauce, and chili-garlic sauce to form a dressing.
8. Trim the green onions and slice thinly; add half to the dressing, reserving the rest for garnish. Cut cucumber into ¼-inch pieces and add to the bowl. Peel and grate carrot, then add to the bowl along with broccoli slaw and edamame; toss to combine.
9. When the salmon finishes, transfer it to a clean plate. Place the skillet back over medium-high heat and cook, stirring frequently, for 1–2 minutes until the sauce thickens and caramelizes. Remove from heat. To serve, divide the rice, salmon, and slaw among bowls, spoon the sauce over the salmon, and scatter the remaining green onions on top.