- ½ cupbasmati rice
- 1 crownbroccoli
- 8 fl ozchicken or vegetable broth
- ¾ lbsalmon fillet
-  brown sugar
-  chili-garlic sauce
-  rice vinegar
-  toasted sesame oil
- 1Preheat oven to 400°F. Line a baking sheet pan with parchment paper.
- 2Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat.
½ cup basmati rice 8 fl oz (1 cup) chicken or vegetable broth
- 3Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
- 4Meanwhile, place vinegar, sugar, water, chili-garlic sauce, and salt in a skillet. Whisking occasionally, bring to a boil over high heat.
2 tbsp rice vinegar 2 tbsp brown sugar 2 tbsp water ½ tsp chili-garlic sauce ½ tsp salt
- 5In a small bowl, make a slurry by whisking water with cornstarch until smooth.
1 tbsp water 1 ½ tsp cornstarch
- 6Add cornstarch slurry to the skillet in a steady stream while whisking quickly. Cook, whisking continuously, until the sweet chili sauce thickens, about 30 seconds. Remove from heat.
- 7Place salmon, skin-side down, on the baking sheet. Spoon the sweet chili sauce evenly over each filet.
¾ lb salmon fillet
- 8Place salmon in the oven and bake until opaque and flaky, 10-15 minutes.
- 9Meanwhile, wash and dry broccoli. Separate into bite-sized florets and cut stems into smaller pieces.
1 crown broccoli
- 10Rinse skillet and wipe dry with paper towels; place over medium heat.
- 11Once the skillet is hot, add oil and swirl to coat the bottom.
2 tbsp toasted sesame oil
- 12Add broccoli and stir-fry until bright green and tender-crisp, 4-5 minutes. Remove from heat.
- 13To serve, divide rice, salmon, and broccoli between plates or bowls. Enjoy!