Vietnamese Lemongrass Salmon Rice

In a small bowl, combine minced lemongrass, ginger, garlic, fish sauce, lime juice, and honey to form a paste marinade.

Pat salmon fillets dry with paper towels. Rub the lemongrass marinade evenly over both sides of each fillet. Let sit for 10 minutes while preparing the rice.

Rinse jasmine rice under cold water until water runs clear. In a saucepan, bring 2 cups water and 0.5 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.

Heat coconut oil in a skillet or grill pan over medium-high heat. When oil shimmers, add salmon fillets skin-side up and cook for 4-5 minutes until the bottom develops a golden crust.

Flip fillets skin-side down and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a plate.

Divide cooked jasmine rice evenly among four serving bowls. Top each bowl with one salmon fillet.

Sprinkle chopped cilantro, sliced green onion, and toasted sesame seeds over each bowl. Serve with lime wedges and nuoc cham sauce on the side.