• Before starting, preheat the broiler to high. Wash and dry all produce.
• To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Trim then halve snow peas.
• Peel, then halve carrot lenghtwise. Cut into 1/4-inch half-moons.
• Thinly slice green onions.
• To a small bowl, add mayo, half the sesame oil and half the vinegar. Season with salt and pepper, then stir to combine.
• To another small bowl, add soy sauce, honey, ginger-garlic puree and remaining sesame oil, then stir to combine. (This is your marinade.)

• Pat salmon dry with paper towels. Season with salt and pepper.
• To a foil-lined baking sheet, add salmon. Brush top of salmon with half the marinade.
• Broil in the middle of the oven for 7-9 min, until browned and cooked through.** 
• Spoon remaining marinade over top of salmon when it's removed from oven.

• To a large non-stick pan, add carrots, 1/4 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Stir together, then bring to a simmer over medium. Simmer for 3-4 min, stirring occasionally.
• Add snow peas. Stir together, then cook for 4-5 min, until carrots are tender and liquid has evaporated. Season with salt and pepper.

• To the rice, add 1 tbsp (2 tbsp) butter, remaining vinegar and half the green onions, then fluff with a fork. Season with salt.
• Divide rice, salmon and veggies between plates.
• Drizzle sesame mayo over top of salmon. 
• Sprinkle with remaining green onions and crispy shallots.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.