Maple Teriyaki Salmon with Rice and Broccoli

To toast black sesame seeds: heat a cast iron skillet over medium-high heat, add black sesame seeds and toast 5-7 minutes or until they smell nutty and become lightly brown. Stir to avoid burning.
If using organic ginger, peeling is optional.
To cut parchment to fit Varoma tray: tear off a piece of parchment paper wide enough to cover Varoma tray. Place Varoma tray on top of parchment and cut around the tray to form an oval shape. Make sure that parchment does not cover the side vents in the Varoma tray.

Jar, shallow air-tight container, refrigerator, parchment paper

30 g fresh ginger, peeled and sliced (see Tip)
100 g Japanese soy sauce (or shoyu)
60 g mirin
100 g maple syrup, pure
520 - 680 g salmon fillet, fresh, skin on or skinless, cut into 4 filets 130 g-170 g ea.

Place ginger into mixing bowl and grate 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add soy sauce, mirin and maple syrup and mix 5 sec/speed 2. Transfer to a jar, set aside.
Place a shallow container onto mixing bowl lid, weigh in salmon and 140 g reserved marinade, turn salmon to coat in sauce and refrigerate 30 minutes.
Place remaining marinade into mixing bowl, place simmering basket onto mixing bowl lid and cook 10 min/Varoma/speed 1. Meanwhile, cut parchment to fit Varoma tray (see Tip). Scrunch parchment into a ball under running water, squeeze to remove excess water, lay onto Varoma tray and set aside. Once marinade is cooked, carefully remove simmering basket and set aside, transfer marinade to a jar, set aside and keep warm. Rinse mixing bowl.

Insert simmering basket into mixing bowl and weigh in rice. Remove simmering basket with spatula and rinse rice under cool running water until water runs clear, set aside and let drain.
Place water into mixing bowl. Insert simmering basket with rinsed rice. Set Varoma dish into position and weigh in broccoli. Insert Varoma tray.
Remove salmon from refrigerator, drain and discard marinade. Arrange salmon onto prepared Varoma tray. Secure Varoma lid and steam 20-25 min/Varoma/speed 3 until salmon is cooked through. Remove Varoma, then remove simmering basket with spatula, set aside and keep warm.
Transfer cooked salmon, broccoli and rice to plates. Drizzle hot Teriyaki Glaze over each salmon filet, garnish with black toasted sesame seeds and sliced green onions and serve.

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