Cook 1/4 cup dry jasmine or sushi rice as per the package instructions in a rice cooker or on the stove. I like to add a pinch of salt to my rice and water before it boils.

Cube the salmon into equal size pieces. I like to cut my salmon in half and cube it. If the salmon has skin on, it may be more difficult to cut through so keep that in mind.

Add the salmon cubes to a bowl, add the oil plus seasoning to taste. You can use your favourite fish seasoning as well. Mix it well.

Heat up a pan on the stove on medium-high heat. Once it’s hot, place the salmon cubes spaced apart. The salmon will cook very quickly so don’t leave the stove. I like to flip it over as soon as it has colour on one side.

Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 2-3 minutes of cooking, check for doneness, by taking a sharp knife into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

In a separate bowl, mix the coconut aminos (or soy sauce), garlic, and honey. Take the salmon off the heat completely and add in the sauce mixture, mix for about 10 seconds. The sauce will quickly cook with the residual heat from the pan. Transfer the honey-garlic salmon onto a plate so it doesn’t overcook by sitting in the hot pan.

To plate up, add the cooked rice to a bowl, the honey-garlic salmon on top, and garnish with cucumber, carrots, baby spinach, chives, and sesame seeds.

If you want to add a drizzle of hot honey on top, you are more than welcome to. Enjoy!