Crispy Rice Salmon

Pat the salmon dry with paper towels and season lightly with salt and white pepper.

In a small bowl, combine 1.5 cups cooled cooked rice with 2 tablespoons sesame oil and 1/3 cup sesame seeds, mixing until evenly coated.

Slice the zucchini into half-moons, julienne the carrot, bias-slice the green onion, and mince the ginger and garlic.

Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the minced ginger and garlic, cooking for 30 seconds until fragrant.

Add the zucchini and carrot slices to the skillet, sautéing for 3–4 minutes until tender-crisp, stirring occasionally.

Stir in the soy sauce, lime juice, and honey, tossing to coat. Cook for 1 minute more, then add the sliced green onion and remove from heat.

Divide the rice-sesame mixture into 4 equal portions. Press each portion firmly onto the top of each salmon fillet piece, forming a thick crust.

In the same skillet over medium-high heat, add the remaining 0.5 tablespoon sesame oil. Place the salmon fillets rice-side down and cook for 3–4 minutes until the rice crust is golden and crispy.

Carefully flip each fillet and cook the skin side (or bottom) for 3–4 minutes until the salmon is cooked through and flakes easily with a fork.

Divide the sautéed vegetables among serving plates or bowls. Top each plate with one crispy rice salmon fillet, rice crust facing up, and serve immediately.