Instructions

Follow the steps and taste along the way.

1. Cook the rice

   Rinse the rice in a sieve under cold water. Add it to a pot with 450 ml of water and half the salt. Bring to a boil, cover, and cook over low heat for 12–15 minutes, until the water has been absorbed. Remove from the heat and leave covered for 5 minutes.

   

2. Make the glaze

   In a small saucepan, combine the orange juice, orange zest, soy sauce, honey, ginger, and garlic. Mix the cornstarch with 15 ml of cold water. Bring the mixture in the saucepan to a gentle simmer, stir in the cornstarch mixture, and cook for 1–2 minutes, stirring constantly, until the glaze thickens slightly. Remove from the heat.

   

3. Prepare and bake the salmon

   Preheat the oven to 200 °C. Pat the salmon dry, place it in a small baking dish, and brush with the oil. Sprinkle with the remaining salt and spread about half the glaze over each fillet. Bake for 12–15 minutes, depending on thickness, until the flesh flakes easily with a fork.

   

4. Cook the broccoli

   Separate the broccoli into small florets and cut the stem into thin slices. Place it in a steamer basket over boiling water, cover, and cook for 5–6 minutes, until tender but still firm. If you don't have a steamer basket, cook it in a small amount of boiling water for 4–5 minutes, then drain.

   

5. Finish and serve

   Divide the rice among four bowls or plates. Add the broccoli and baked salmon. Divide the remaining glaze among the servings and sprinkle with sesame seeds and spring onion.