Sweet soy glazed salmon

This recipe courtesy of Chef Graham Schave

Begin by preparing the coconut rice. Add the jasmine rice along with the water, salt and coconut milk to a small heavy bottomed sauce pan. Bring to a boil, reduce to a gentle simmer and cover. Cook for approximately 18-20 minutes until all moisture has been absorbed and rice is fully cooked.

Preheat the oil in a medium sized non stick sauté pan over a high heat. Before the oil smokes, gently add the two salmon fillets to the pan. Reduce heat to medium and cook for about 3 minutes on the first side. Meanwhile, whisk together the glaze ingredients. After 3 minutes, flip the salmon over and carefully pour the glaze into the pan. Fully cook the salmon while the glaze reduces in the pan.

To finish, toss together the red onions, carrots, Fresno peppers, edamame and scallions in a small bowl. Divide the coconut jasmine rice equally between two plates. Top with equal portions of the vegetable mixture. Place fully cooked and glazed salmon portions atop the veggies, drizzle with extra soy glaze and garnish with reserved sesame seeds.