Hot honey salmon with veggies and saffron rice (recipe)

Place 1 cup basmati rice in a bowl of water and let it soak for 20 minutes, then drain.

In a small pot, gently simmer 1/2 cup of honey and 1/2 to 1 teaspoon of crushed red pepper flakes for 5 to 8 minutes over low heat. Carefully pour the honey through a strainer to catch the pepper flakes. Stir 1 tablespoon of apple cider vinegar into the smooth honey and set it aside.

In a pot over medium heat, melt 2 tablespoons of butter and cook 1/2 cup of sliced onion until soft. Add a pinch of saffron, 1 cinnamon stick, 1 to 2 bay leaves and 1/4 teaspoon of cumin. Add the drained rice and stir everything together. Pour in 2 cups of water (or broth) and 1 teaspoon of vegetable base (or bouillon). Bring the liquid to a bubble, then turn the heat down to low, put a tight lid on the pot, and let it cook for 20 to 25 minutes. Once it is done, turn off the heat and gently fold in 1/4 cup of raisins and a tiny pinch of red pepper flakes. Leave the lid on to keep it warm.

Chop 1 zucchini, 1 yellow squash, 1 bell pepper and 3 to 4 scallions into slices. In a large bowl, toss the sliced veggies with 1 to 2 teaspoons of oil and a pinch of salt and pepper. Cook them on a grill or a hot grill pan until they are tender and have nice, dark grill marks (a light char). Set them aside on a plate.

Preheat oven to 350°F. In a small bowl, mix the salmon glaze: 2 tablespoons of the hot honey you made earlier, 1 teaspoon of Dijon mustard, 1/4 teaspoon of chili powder, 1 tablespoon of chopped cilantro and 1 teaspoon of lemon juice. Sprinkle salt and pepper over your salmon fillets. Place the salmon in an oven-safe frying pan and cook on the stove over medium heat for 3 to 4 minutes on each side. Brush your honey glaze generously over the top of the fish. Move the pan directly to the oven and let it bake for 3 to 5 minutes, or until the salmon is fully cooked all the way through.

Scoop a generous portion of the saffron rice onto each plate. Gently lay a salmon fillet on top of the rice. Add a scoop of grilled vegetables to the side. For the finishing touch, drizzle extra homemade hot honey over the whole dish and add any garnishes.