Salmon Bowls

One of my easiest dinners, with restaurant-quality flavors. Yum!

Serves 3-4

Salmon and sauce:

• 12-16 oz salmon fillets (if frozen, thaw in fridge overnight)
• Fresh-ground pepper
• 1 tsp light brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp cornstarch
• 1 Tbsp vegetable oil
• 2 Tbsp honey
• 2 Tbsp soy sauce
• 2 Tbsp mirin (or sub 4 tsp rice vinegar, 2 tsp sugar)
• 1 Tbsp lemon juice
• 1 Tbsp dijon mustard
• 1 Tbsp water
• 1 tsp cornstarch

Sides:

• 1 cup brown rice
• 1 tsp kosher salt
• 3 cups shredded cabbage
• 1 cup grated carrots
• 1 tsp toasted sesame oil
• 4 Tbsp sushi vinegar, divided
• Salt and pepper

Garnishes:

• Toasted sesame seeds 
• Sliced green onions
• Toasted nori seaweed snack, snipped into small pieces with scissors

Start rice: bring 2 quarts water to a boil, add 1 tsp kosher salt and rice, stir briefly, and keep at a low boil for 35 minutes, then drain and return to pan. Stir in 2 Tbsp sushi vinegar.
While rice is cooking, toss cabbage and carrots with sesame oil, 2 Tbsp sushi vinegar, and salt and pepper to taste. Set aside.
Preheat oven to 300. Set cast-iron skillet over low heat while you prep sauce and salmon.
Combine honey, soy sauce, mirin, lemon juice, dijon mustard, water, and 1 tsp cornstarch in a small saucepan. Bring to a simmer over medium-high; remove from heat when it is thickened and translucent.
Pat salmon dry with paper towels. Place skin-side down on a plate, and sprinkle with pepper. Mix 1 tsp light brown sugar, 1/2 tsp kosher salt and 1/4 tsp cornstarch in a small bowl. Sprinkle evenly over salmon, pressing lightly to adhere.
To cast iron skillet, add 1 Tbsp vegetable oil. Raise heat, and when oil is shimmering, add salmon fillets seasoned side down. Sear for 1 minute, then turn off heat, flip fillets to skin-side down, pour enough sauce on to coat, reserving extra sauce. Transfer skillet to oven, cook for 5-7 minutes or until salmon is still slightly translucent in the center.
Carefully remove salmon skin, and serve over rice and slaw, topped with extra sauce and garnishes.