Cook the base: Rinse the rice or quinoa under cold water. Cook according to package directions. Fluff and set aside. For extra flavor, add a pinch of salt and a squeeze of lime while it rests.

Prep the veggies: Chop broccoli into bite-size florets, slice the bell pepper, and trim snap peas. Mince the garlic and grate the ginger.

Make the honey garlic sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, minced garlic, ginger, and sriracha (if using). For a thicker glaze, stir in cornstarch until smooth.

Season the salmon: Pat the fillets dry. Sprinkle lightly with salt and pepper. Dry fish browns better and takes on the glaze beautifully.

Sear or bake the salmon: Pan method: Heat oil in a large nonstick skillet over medium-high. Place salmon skin-side down and cook 3 to 4 minutes. Flip, pour in half the sauce, and cook 2 to 4 more minutes, spooning sauce over the top until just cooked through.

Bake method: Heat oven to 400°F (200°C). Place salmon on a lined sheet pan, brush with half the sauce, and bake 10 to 12 minutes, or until flakes easily.

Cook the veggies: While the salmon rests, sauté or steam the vegetables. In a hot skillet with a little oil, cook broccoli 3 to 4 minutes, add bell pepper and snap peas, and sauté 2 to 3 more minutes until crisp-tender. Season with salt and a splash of the remaining sauce.

Glaze and finish: If you used the pan method, the sauce should be glossy. If baking, warm the remaining sauce in a small pan 1 to 2 minutes until slightly thick, then brush or drizzle it over the salmon.

Assemble bowls: Portion cooked rice into 4 containers. Add vegetables, then top with salmon. Spoon any extra sauce over each portion.

Garnish: Sprinkle with sesame seeds, sliced green onions, and an optional squeeze of lime.