Photo: Greg Dupree; Styling: Claire Spollen
A soy sauce, honey, and vinegar mixture doubles as a marinade for the salmon and a drizzle over the finished dish.
Serves 4 (serving size: 1 fillet and about 1/3 cup rice mixture)
1. Combine soy sauce, 1 tablespoon vinegar, and honey in a bowl, stirring with a whisk. Place half of honey mixture in a bowl; reserve. Place remaining half of honey mixture and fish in a large zip-top plastic bag; seal. Refrigerate 15 minutes.
2. Combine remaining 2 tablespoons vinegar, radishes, and sugar in a bowl. Let stand 20 minutes; drain.
3. Remove fish from marinade; discard marinade. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan, flesh side down; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan.
4. Prepare rice according to package directions. Combine radish mixture and rice in a bowl. Divide rice mixture among 4 shallow bowls; top evenly with fish. Drizzle reserved half of honey mixture evenly over fish. Sprinkle with green onions and sesame seeds.