1Rinse forbidden rice thoroughly, then combine with 400ml water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender. Stir in light coconut milk, cover, and set aside.

2While rice cooks, prepare the glaze: In a small bowl, whisk together grated ginger, minced garlic, lime juice and zest, orange juice, soy sauce, honey (or maple syrup), and Sriracha (if using).

3Pat salmon fillets dry with paper towels and season generously with salt and black pepper.

4Heat sesame oil in a large skillet or non-stick pan over medium-high heat. Once hot, add salmon fillets, skin-side down if applicable, and sear for 4-5 minutes until the skin is crispy and golden.

5Flip the salmon and cook for another 2-3 minutes, or until cooked to your desired doneness. Pour half of the ginger-citrus glaze over the salmon, letting it thicken slightly as it coats the fish. Remove salmon from the pan and set aside.

6Add broccolini and red bell pepper to the same pan. Sauté for 3-5 minutes until the vegetables are tender-crisp. Pour the remaining glaze over the vegetables and cook for another minute, stirring to coat.

7To serve, spoon the coconut forbidden rice onto individual plates. Top with a salmon fillet and a generous portion of the glazed vegetables.

8Garnish with fresh chopped cilantro and sliced green onions before serving immediately.