01 -
Combine everything for the sauce, leaving out the cornstarch, in a bowl. Toss in salmon chunks and let them soak up the flavors for 15 minutes.
02 -
In a skillet, heat the oil. Add garlic and ginger, stirring occasionally on medium-low for 2 minutes.
03 -
Take the salmon out of the marinade (keep the sauce aside). Sear each piece in a hot pan for 3-4 minutes per side until crispy and browned.
04 -
Pour the leftover sauce into a small pot and bring it to a slow boil. Whisk cornstarch with 2 tablespoons of water, then stir it in. Cook for a bit while stirring, until it thickens.
05 -
When the salmon's ready and the sauce has thickened, pour about ¾ of the sauce over the salmon. Let it cook together for a few minutes.
06 -
If you'd like, broil the salmon in a hot oven for a couple of minutes to make it even crispier.
07 -
Layer your plate or bowl with rice, then add broccoli and salmon. Drizzle on the extra sauce and dig in!