1Rinse forbidden rice thoroughly. In a medium saucepan, combine rice and vegetable broth/water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until liquid is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.

2While rice cooks, whisk together miso paste, lime juice, honey/maple syrup, grated ginger, minced garlic, and tamari/soy sauce in a small bowl to create the glaze. Set aside.

3Pat salmon fillets very dry with paper towels. Lightly brush salmon with 1 tablespoon of olive oil, then generously press black sesame seeds onto one side of each fillet, ensuring an even coating.

4Heat the remaining 1 tablespoon olive oil in a large non-stick oven-safe skillet over medium-high heat. Place salmon fillets, sesame-side down, in the hot skillet. Sear for 3-4 minutes until the sesame crust is golden and crisp.

5Flip the salmon fillets. Immediately brush half of the miso-lime glaze over the salmon. Transfer the skillet to a preheated oven at 200°C (400°F) and bake for 6-10 minutes, or until cooked through to your desired doneness (internal temperature 63°C/145°F).

6Stir diced red bell pepper, thawed edamame, chopped cilantro, and sesame oil into the fluffed forbidden rice.

7Divide the forbidden rice among plates. Place a sesame-crusted salmon fillet on top of each serving. Drizzle the remaining miso-lime glaze over the salmon and serve immediately.