Teriyaki Glazed Salmon with Jasmine Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Teriyaki Glazed Salmon with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Salmon with Jasmine Rice

Pan-seared salmon glazed in a savory ginger-coconut sauce, served over fluffy jasmine rice with vibrant steamed broccoli for a satisfying crunch.

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NUTRITION

508kcal
Protein
40.3g
Fat
24.6g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.13 cup Dry jasmine rice

0.5 cup Water

1 cup Broccoli florets

1 tbsp Coconut aminos

0.25 tsp Honey

0.5 tsp Grated ginger

1 clove Garlic

0.25 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

1 stalk Green onion

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PREPARATION

  • 1

    In a small saucepan, combine the dry jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and rice is fluffy.

  • 2

    While the rice cooks, whisk together the coconut aminos, honey, grated ginger, and minced garlic in a small bowl to create the teriyaki glaze.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the toasted sesame oil in a non-stick skillet over medium-high heat. Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 5

    Flip the salmon and pour the glaze into the skillet. Continue cooking for another 3-4 minutes, frequently spooning the bubbling sauce over the fish until it thickens into a glossy glaze.

  • 6

    Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they reach a vibrant green and tender-crisp texture.

  • 7

    Fluff the jasmine rice with a fork and plate it alongside the steamed broccoli. Place the glazed salmon on top, drizzling with any remaining sauce from the pan, and garnish with sesame seeds and sliced green onions.

Teriyaki Glazed Salmon with Jasmine Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Teriyaki Glazed Salmon with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Salmon with Jasmine Rice

Pan-seared salmon glazed in a savory ginger-coconut sauce, served over fluffy jasmine rice with vibrant steamed broccoli for a satisfying crunch.

NUTRITION

508kcal
Protein
40.3g
Fat
24.6g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.13 cup Dry jasmine rice

0.5 cup Water

1 cup Broccoli florets

1 tbsp Coconut aminos

0.25 tsp Honey

0.5 tsp Grated ginger

1 clove Garlic

0.25 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

1 stalk Green onion

PREPARATION

  • 1

    In a small saucepan, combine the dry jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and rice is fluffy.

  • 2

    While the rice cooks, whisk together the coconut aminos, honey, grated ginger, and minced garlic in a small bowl to create the teriyaki glaze.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the toasted sesame oil in a non-stick skillet over medium-high heat. Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 5

    Flip the salmon and pour the glaze into the skillet. Continue cooking for another 3-4 minutes, frequently spooning the bubbling sauce over the fish until it thickens into a glossy glaze.

  • 6

    Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they reach a vibrant green and tender-crisp texture.

  • 7

    Fluff the jasmine rice with a fork and plate it alongside the steamed broccoli. Place the glazed salmon on top, drizzling with any remaining sauce from the pan, and garnish with sesame seeds and sliced green onions.