Cookwith - A Trip Down Memory Lane: Soy-Glazed Salmon Rice Bowls with Citrus-Pickled Veggies

Ingredients

• 4 (4 oz) skinless salmon fillets
• 2 tsp olive oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 tsp fresh ginger, grated
• 1 cup short-grain rice, rinsed
• 2 cups water
• 1/2 cup edamame, shelled
• 1 large carrot, julienned
• 1/2 small cucumber, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 orange, juiced (about 3 tbsp)
• 2 tbsp rice vinegar (for pickling)
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1 tbsp sesame seeds
• 2 scallions, thinly sliced