Method

For the steamed rice:

1. In a largebowl, rinse the rice 2-3 times with cold water.
2. Add water to approximately 1 inch or 1 finger joint above the rice. Add salt if desired.
3. Cook on medium to medium-high heat until the water has boiled down to the level of the rice.
4. Reduce heat to low. Cover and continue to cook for 12-15 minutes. Do not stir or uncover.
5. Turn off heat and allow the rice to steam undisturbed for at least 15 minutes.
6. Fluff with a fork before serving.

For the Salmon Fillet:

7. Season salmon fillets with lemon pepper, garlic powder, and salt and keep aside.
8. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
9. Coat the fish in with this mixture and refrigerate for at least 2 hours.
10. Preheat grill on medium heat.
11. Oil the grill grate and cook salmon for 6 to 8 minutes on each side. Avoid overcooking the fish.
12. Serve it over a bed of freshly prepared rice.