Honey Garlic Salmon Bowl

Ingredients

• 155g (5.5 oz) salmon fillet, skin on
• 60g (1/3 cup) jasmine rice, dry
• 120ml (1/2 cup) water, for the rice
• 1 tbsp (21g) honey
• 1 tbsp (15ml) soy sauce
• 2 garlic cloves (6g), minced
• 1/2 cucumber (150g), in ribbons
• 1 small carrot (60g), shredded
• 1/4 tsp fine salt, for the skin

Method

1. Rinse the rice until the water runs clear, then cook it in the 120ml water: boil, cover, lowest heat 10 min, rest off the heat 10 min with the lid on.
2. Pat the salmon dry on both sides and salt the skin. Dry skin is the whole difference between crisp and rubbery.
3. Stir the honey, soy and garlic together in a small bowl and keep it beside the pan.
4. Heat the dry pan over medium-high 2 min. Lay the salmon in skin-side down and press it flat with a spatula for 10 seconds so the skin stays in full contact.
5. Cook 4 min without moving it. You will see the flesh turn opaque about two thirds of the way up the side.
6. Flip and cook 2 min more, to 52C / 125F at the thickest point for medium. Take the pan off the heat.
7. Pour in the glaze - it will bubble on the residual heat - and spoon it over the fish for 60 seconds until it thickens and coats. Flake over the rice with the cucumber and carrot.