Honey Garlic Salmon with Rice and Snap Peas

1. Combine 2 cups white rice with 4 cups of water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and cook for 18 minutes. Remove from heat and let sit covered for 5 minutes — do not lift the lid early.

2. While the rice cooks, whisk together 3 tbsp honey, 3 tbsp tamari soy sauce, 2 tbsp minced garlic, and 1 tbsp apple cider vinegar in a small bowl. Set the sauce aside.

3. Pat 2 lb salmon fillets completely dry with paper towels. Season both sides with salt and pepper. If the fillets have skin, score the skin with a knife two or three times to prevent curling.

4. Heat 2 fl oz olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the pan. Press each fillet gently with a spatula for the first 30 seconds to keep the skin flat. Cook for 4 minutes without moving until the skin is crispy and the flesh is opaque about halfway up the sides.

5. Flip the salmon. Pour the honey garlic sauce over the fillets. Add 1 stick butter to the pan and let it melt. Cook for another 3–4 minutes, spooning the sauce over the salmon every minute, until the sauce is thick and glossy and the salmon is cooked through. The thickest part should flake easily with a fork.

6. While the salmon finishes, add 1 lb snap peas to a microwave-safe bowl with 2 tbsp water. Microwave on high for 2–3 minutes until bright green and just tender. Drain, squeeze the juice of 1 lemon over them, and season with a pinch of salt.

7. Divide the cooked rice across four plates. Place a salmon fillet on each plate alongside the snap peas. Spoon remaining pan sauce over the salmon. Sprinkle 2 tbsp sesame seeds and sliced green onions from 1 bunch over each plate.

8. Serve immediately.