9 Steps/Instructions:
 

Step 1:  Start by preheating the oven for 350.  

Step 2:  On medium heat, add all the ingredients for the glaze (except for sesame seeds) in a pot. Whisk together and bring to a boil.  Reduce to a simmer and continue to watch and stir until reduced. Approximately 10 minutes.  Remove from burner and set aside.

Step 3: Warm up a sauteing pan over medium heat.  Add vegetable oil, garlic, leeks, ginger and chili flakes. Season with salt and pepper.  Sautee unti leeks become bright in colour and garlic becomes translucent.

Step 4:  Add frozen edamame, kale and carrots to pan. Add vegetable broth. Give a stir, reduce to a simmer and let it cook for 10 minutes with the lid on.

​​Step 5:  While everything is cooking, get another pan hot on medium-high heat.  Season salmon fillet with salt and pepper.

Step 6:  When pan is hot, spray cooking oil and sear fish, flesh side down. Sear both sides for 1-2 minutes, until nice and brown.

​​Step 7:  Spoon glaze over salmon and place on lined baking sheet.  My salmon was pretty thin, so I baked it for 1-2 minutes longer. If your salmon is half an inch or thicker, you may need to bake for 5-7 minutes. You will know your salmon is cooked through if it can flake apart easily with a fork at the thickest part.

Step 8:  Back to the kale salad, it should be done.  To finish it, add rice vinegar and sesame seed oil and give it a stir.

Step 9: To serve, place kale salad on plate, top with salmon and sprinkle on some sesame seeds. I happened to have extra roasted sesame seeds from the night before.

**Note that glaze makes enough for four servings