Place water and frozen broccoli florets in a microwave-safe bowl. Microwave for 5 minutes or until cooked; drain, set aside, and keep warm.

Heat olive oil in a pan over medium-high heat.

Add minced shallot, and cook about 1 minute or until golden.

Add fish sauce, soy sauce, and grated fresh ginger; stir.

In 2 batches, add salmon fillets, and cook for 6 minutes per side or until opaque.

Transfer salmon to a plate using a wide spatula; keep warm

Add honey to pan, and cook 1–2 minutes or until slightly thickened.

Heat up brown rice, and divide among 4 serving bowls.

Top each bowl with 1/2 cup broccoli and 1 salmon fillet.

Drizzle ginger sauce over bowl, sprinkle with black sesame seeds; serve.