Place a saucepan over high heat. Add the basmati rice, cold water, and salt to taste. Mix to combine and bring to a boil. Cover with a lid, reduce the heat to low, and cook for 14 minutes, undisturbed. Turn off the heat but leave the lid on for a final 4 minutes. Remove the lid, fluff up the rice, and set aside.

Place a large pan over high heat. Add the clarified butter or unsalted butter and allow it to melt. Add the garlic and sauté for 45 seconds, mixing regularly. Add the honey, chicken stock, soy sauce, lemon juice, and lemon zest. Mix to combine and cook for 1 minute.

Add the salmon fillets, skin side down (if left on), and sear for 6 minutes. Flip and sear for a further 1 minute, basting the sauce over the salmon continuously, until cooked to your liking or the salmon flakes easily with a fork (roughly 63°C/145°F internal for well-done). Remove and let rest for 5 minutes.

Place a clean pan over medium-high heat. Add the peanut oil and broccoli, and sauté for 4-5 minutes, mixing regularly, until soft with a slight bite (al dente). Season to taste, remove, and toss through a pinch of sesame seeds, if using.

Portion the 3 components of the dish across 5 meal prep containers. Dig in.