Honey-Soy Salmon Rice Bowls with Quick Cucumber Salad

Cook 1 cup jasmine rice according to package directions while you prep the rest.

Pat 4 salmon fillets (about 150 g each) dry with paper towel and season lightly with salt.

In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 grated garlic cloves and 1 tsp grated fresh ginger to form the glaze.

Heat 1 tbsp toasted sesame oil in a large non-stick skillet over medium-high heat until it shimmers without smoking.

Place salmon skin-side down and sear undisturbed for 4 minutes, until the skin is crisp and releases easily.

Flip the fillets, pour in the glaze, and reduce heat to medium. Baste continuously for 2-3 minutes until the sauce thickens into a glossy syrup and the salmon flakes easily with a fork.

Meanwhile, thinly slice 1 English cucumber and toss with 1 tbsp rice vinegar, 1 tsp sesame oil, a pinch of salt and 1 tsp sesame seeds.

Divide rice among 4 bowls, top with glazed salmon, spoon over extra pan sauce, and pile the cucumber salad alongside.

Finish with 2 sliced green onions and an extra sprinkle of sesame seeds.