• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (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, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, trim, then halve snow peas.
• Core, then cut pepper into 1/4 inch pieces.
• Peel, then grate or mince garlic.
• To a small bowl, add honey, soy, ginger sauce, garlic and 1/4 cup (1/2 cup) water, then whisk to combine. Set aside.
• Pat salmon dry with paper towels. Season with salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
• Transfer to a plate.

• Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then peas, peppers and edamame. Cook for 3-4 min, stirring occasionally, until tender-crisp.
• Season with salt and pepper, then transfer to a bowl. Cover to keep warm.
• Wipe the pan clean.

• To the same pan, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** When salmon is done, break up into large pieces, removing and discarding skin.
• Add the ginger sauce mixture. Cook for 2-3 min, stirring often, until sauce thickens slightly.
• Season with salt and pepper.

• Fluff rice with a fork, then stir in half the sesame seeds and 1 tbsp (2 tbsp) butter.
• Divide sesame rice between bowls.
• Top with veggies and salmon. Spoon any remaining sauce over top.
• Sprinkle remaining sesame seeds over top.

If you've opted to get steelhead salmon, pan-fry for 3-5 min per side, until browned and cooked through.** When salmon is done, break up into large pieces, removing and discarding skin. Continue with rest of recipe as written.