甜辣醬烤三文魚

Grill the salmon fillets with the skin side down until the skin becomes charred. Flip them over and continue cooking until they turn a reddish-brown color.

Steam the Chinese broccoli until it's just tender. Set it aside.

Prepare the jasmine rice following the instructions on its package.

In a pan, sauté the minced garlic in olive oil for 1 minute. Add the sweet chili sauce, sambal oelek, Dijon mustard, and soy sauce. Allow the mixture to simmer until it has slightly thickened.

Neatly arrange the cooked rice, steamed Chinese broccoli, pickled cucumber, and grilled salmon in a bowl.

Spoon the made sauce over the salmon. Finish by garnishing with the chopped scallions and sesame seeds.