Warm Maple-Lime Salmon Bowl with Coconut Jasmine Rice, Crisp Cucumber and Light Sesame Mayo

Instructions

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   1. In a medium saucepan, combine the rinsed jasmine rice, light coconut milk, water, and 1/2 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let rest, covered, for 10 minutes.

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   2. While the rice cooks, prepare the salmon. In a small bowl, mix the maple syrup, 1 tablespoon soy sauce, zest of 1 lime, 1 tablespoon lime juice, ginger, garlic, 2 teaspoons sesame oil, and black pepper.

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   3. Pat the salmon fillet dry with paper towels, cut into 4 portions if needed, and coat with the maple-lime mixture. Let it stand for 10 minutes while you prepare the vegetables.

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   4. In another bowl, toss the cucumber, carrot, and half of the scallions with 1 tablespoon lime juice, the remaining 1 tablespoon soy sauce, and a pinch of salt. Set aside so the flavors meld.

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   5. For the sauce, stir the mayonnaise with 1 teaspoon sesame oil, 1 teaspoon lime juice, and a small pinch of lime zest until smooth.

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   6. Heat a large oven-safe skillet with the olive oil over medium-high heat. Sear the salmon for 2 minutes on the first side and 1 minute on the second side.

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   7. Transfer the skillet to a preheated oven at 425°F (220°C) and bake for 6 to 8 minutes, until the salmon is cooked through but still juicy and flakes easily with a fork.

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   8. While the salmon finishes cooking, warm the edamame in a small saucepan with a splash of water for 2 to 3 minutes, drain, and season with a pinch of salt.

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   9. Fluff the coconut jasmine rice with a fork and divide among 4 bowls. Add the edamame, the cucumber-carrot salad, and place one portion of salmon on each bowl.

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    10. Finish with the light sesame mayo, the remaining scallions, and the toasted sesame seeds. Serve right away.