1. Prepare rice as label directs.

2. Meanwhile, fill deep, 12-inch sauté pan with ¼ inch water. Place 9-inch diameter cake rack in pan. Cover pan and heat water to boiling over high heat.

3. Meanwhile, in 9-inch pie tin, whisk together garlic, soy sauce, sesame oil, juice, ginger and honey until well combined; whisk in 2 tablespoons onions. Place salmon over sauce.

4. Place pie tin on cake rack; cover pan and cook over medium heat 6 to 8 minutes or until salmon turns opaque throughout and internal temperature reaches 145°, adding bell pepper and carrot over salmon during last 2 minutes of cooking.

5. Meanwhile, in small skillet, toast sesame seeds over medium-low heat 3 to 4 minutes or until toasted, stirring frequently.

6. To serve, carefully remove pie tin from skillet. Place 2/3 cup rice on each of 2 dinner plates; top with salmon and vegetables. Pour any sauce in pie tin over salmon; sprinkle with remaining 2 tablespoons onions and toasted sesame seeds.

• 21 g Fat
• 3 g Saturated fat
• 107 mg Cholesterol
• 385 mg Sodium
• 47 g Carbohydrates
• 3 g Fiber
• 5 g Sugars
• 3 g Added sugars
• 44 g Protein