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 turn it so it is well coated. 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!