Marinated Salmon with Rice

Thaw the salmon if needed. Prepare the marinade: mix the honey, chili sauce, and the zest and juice of the lime. Season with salt and pepper.

Place the salmon in the marinade and baste it. Set aside for 3 minutes.

Meanwhile, bring a pot of salted water to a boil and cook the rice according to the package instructions (about 10 minutes).

Heat a pan over low heat with a drizzle of olive oil and place the salmon skin-side down. Keep the marinade. Cook for 3 minutes, then flip and cook for 2 minutes on each side.

Before the end of cooking, pour the marinade into the pan. Let the sauce thicken for 1 to 2 minutes and coat the salmon.

Drain the rice.

Plate the rice, add the salmon, a lime wedge if you have some left, and a few cilantro sprigs. Adjust the seasoning to taste, pour over the remaining sauce, it's ready!