• 1 cup rice dry
• 2 cup broccoli, chopped
• 2 tablespoons olive oil
• 4 wild caught salmon fillets
• 4 cloves garlic, minced
• 1/2 teaspoon ginger
• 1 1/8 cup water
• 1/4 cup low sodium soy sauce or tamari for gluten free
• 2-3 tablespoons coconut sugar 
• 1 tablespoon rice wine vinegar
• 1 teaspoon tapioca starch
• 1 teaspoon sesame oil
• Green onion and sesame seeds for garnish 
• Salt/Pepper

Instructions:

1. Add the garlic, 1/8 water, soy sauce, coconut sugar, rice wine vinegar, and sesame oil into a bowl.
2. Add half of the marinade into a zip lock bag and marinate the salmon fillets for 30 minutes. Place the other half of the marinade to the side for later. 
3. While the fillets are marinating, cook the rice, heat 2 cups of water in a medium sized pot and bring to a boil. After the water has boiled, stir in 1 cup dry rice, stir and lower heat to low and cover. After about 15-17 minutes, check to see if the rice has absorbed all of the liquid, once it does, the rice is finished.
4. Make the broccoli: heat a pan over medium heat, add 1 tablespoon of olive oil, 2 cloves minced garlic. Add in the broccoli florets, add salt and pepper to taste. Cover pan with lid and let steam for about 10 minutes or until soft.
5. Heat 1 tablespoon of olive oil in a medium pan, add the salmon fillets and cook for 3-4 minutes on each side.
6. Heat the extra marinade in a saucepan and bring to a simmer. Add the tapioca starch and water into a bowl and whisk together. Bring mixture to a simmer and let thicken.
7. Drizzle the sauce over the salmon fillets. 
8. Serve with rice and broccoli, top with green onions and sesame seeds, enjoy!