Soy glazed salmon with rice and vegetables

Ingredients

1 1/2 cups short grain rice
3 cups water
1 1/2 tbsp. butter
3/4 tsp. salt
2 tbsp. vegetable oil
3 cups sliced mushrooms
1 1/2 cups julienne cut carrot strips
1 large red bell pepper, seeded and diced
2 cups snow peas
1/2 cup sliced green onions
6 (6-oz.) salmon fillets
Black sesame seeds (optional garnish)

Sesame Soy Glaze
1/4 cup soy sauce
2 tbsp. each: sesame oil, dry sherry and honey
2 tsp. cornstarch

Directions

Bring rice, water, butter and salt to a boil in a medium pan. Reduce heat and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes. Heat oil in a large skillet. Add mushrooms and cook over medium-high heat for about 5 minutes. Add carrots; stir-fry for 3 to 5 minutes more. Add bell peppers and snow peas; cook for 3 minutes more. Stir in green onions and set aside. Grill or broil salmon until fish flakes when tested with a fork, about 10 minutes.

While salmon cooks, stir together glaze ingredients in a small saucepan. Bring to a boil and reduce heat; simmer for a few minutes to thicken. Serve salmon and vegetables over hot cooked rice and drizzle with glaze. Sprinkle with sesame seeds, if desired.

Serves 6
Prep time: 20 minutes
Cook time: 15 minutes