Combine 1 ½ cups rinsed white rice, 1 can coconut milk, 1 ¼ cups water, 2 tablespoons honey, and ½ teaspoon kosher salt in a wide saucepan/pot. Bring the mixture to a boil over high heat, then reduce the heat to the lowest heat possible and COVER for 10 minutes.

Take a big piece of parchment paper and poke holes all over it. After the rice has cooked for 10 minutes, give the rice a stir, place the parchment paper on top of the rice, and add 1 pound broccoli florets to the parchment paper. COVER and cook on low for 10 more minutes, or until the broccoli is tender to your liking and the rice is cooked through. Turn off the heat. Keep it covered until it’s time to serve.

While the rice is cooking, in a bowl, combine ¼ cup soy sauce, 3 tablespoons honey, 1 tablespoon fish sauce, 1 tablespoon gochujang, 1 tablespoon water, and ½ teaspoon garlic powder. Whisk or stir until well combined.

Cut 4 salmon filets into 1-inch cubes. Season with a tiny pinch of salt. In your largest skillet, warm enough oil to coat the bottom of the skillet over medium-high heat.

Add the salmon cubes in an even layer and cook until crisp, 3 to 4 minutes. Use a thin spatula to get underneath the fish without tearing it. Flip and cook for another 3 minutes, or until the salmon easily releases from the skillet.

Add the bowl full of sauce plus 2 tablespoons butter to the skillet, crank the heat up to high, and cook for an additional 2 to 3 minutes until the sauce thickens and coats the salmon. Gently flip the salmon over a few times to coat it.

Make bowls with coconut rice, salmon, and broccoli. Drizzle the sauce over everything.