Preheat oven to 400°F. Line a large baking sheet pan with parchment paper.
Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.
1 cup basmati rice
16 fl oz (2 cups) chicken or vegetable broth
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
Meanwhile, place vinegar, sugar, water, chili-garlic sauce, and salt in a large skillet. Whisking occasionally, bring to a boil over high heat.
¼ cup rice vinegar
¼ cup brown sugar
¼ cup water
1 tsp chili-garlic sauce
1 tsp salt
In a small bowl, make a slurry by whisking water with cornstarch until smooth.
2 tbsp water
1 tbsp cornstarch
Add cornstarch slurry to the skillet in a steady stream while whisking quickly. Cook, whisking continuously, until the sweet chili sauce thickens, about 30 seconds. Remove from heat.
Place salmon, skin-side down, on the baking sheet. Spoon the sweet chili sauce evenly over each filet.
1 ½ lb salmon fillet
Place salmon in the oven and bake until opaque and flaky, 10-15 minutes.
Meanwhile, wash and dry broccoli. Separate into bite-sized florets and cut stems into smaller pieces.
2 crowns broccoli
Wipe skillet clean with paper towels and place over medium heat.
Once the skillet is hot, add oil and swirl to coat the bottom.
¼ cup toasted sesame oil
Add broccoli and stir-fry until bright green and tender-crisp, 5-7 minutes. Remove from heat.
To serve, divide rice, salmon, and broccoli between plates or bowls. Enjoy!
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