Honey Glazed Salmon

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  Honey(60g)
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  Garlic(15g)
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  Soy Sauce, Low Sodium(23g)
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  Vinegar, Rice(15g)
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  Red pepper flakes(1g)
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  Salmon
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  ½ teaspoon kosher salt
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  Lime Juice, Fresh
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  Cilantro, Fresh
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  Rice, Brown, Long-Grain

Instructions

1. 1Cook the brown rice according to package directions, then set aside and keep warm.
2. 2While the rice cooks, mince the fresh garlic and combine it with the honey, soy sauce, rice vinegar, and red pepper flakes in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce heat to medium-low and simmer for 3–4 minutes until slightly thickened but still pourable. Remove from heat and let cool for 2–3 minutes.
3. 3Pat the salmon fillets dry with paper towels, then brush both sides lightly with olive oil and season with salt.
4. 4Heat a large skillet over medium-high heat for 1–2 minutes until hot. Place the salmon fillets skin-side up in the skillet and cook for 4–5 minutes until the skin is golden brown and crispy.
5. 5Flip the salmon fillets, pour the honey-garlic glaze evenly over them, and cook for 3–4 minutes over medium-high heat, basting occasionally with the glaze, until the internal temperature reaches 145°F on an instant-read thermometer and the flesh flakes easily with a fork.
6. 6Remove the skillet from heat and let the salmon rest covered for 1–2 minutes.
7. 7Divide the brown rice evenly among 4 airtight containers while hot, then top each portion with one salmon fillet and a quarter of the remaining glaze. Divide the fresh lime juice and cilantro equally over the four containers.
8. 8Store the containers sealed in the refrigerator for up to 4 days. Reheat gently over low heat or in the microwave at 50% power for 2–3 minutes before serving.