Ginger-Soy Seared Salmon with Steamed Broccoli and Jasmine Rice

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

Ginger-Soy Seared Salmon with Steamed Broccoli and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Ginger-Soy Seared Salmon with Steamed Broccoli and Jasmine Rice

Pan-seared wild salmon glazed in a zesty ginger-soy reduction, served alongside fluffy jasmine rice and tender steamed broccoli for a savory, umami-rich finish.

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NUTRITION

322kcal
Protein
31.9g
Fat
8.6g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

0.4 cup cooked Jasmine Rice

1 cup steamed Broccoli

1 tablespoon Tamari Soy Sauce

1 teaspoon grated Fresh Ginger

1 clove minced Garlic

0.25 teaspoon Sesame Oil

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PREPARATION

  • 1

    Rinse the jasmine rice thoroughly and cook according to package instructions until light and fluffy.

  • 2

    Cut the broccoli into bite-sized florets and steam over boiling water for 5-6 minutes until tender-crisp and vibrant green.

  • 3

    In a small bowl, whisk together the tamari soy sauce, freshly grated ginger, and minced garlic to create the glaze.

  • 4

    Heat the sesame oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon fillet in the skillet and sear for approximately 4 minutes per side until the exterior is golden and the center is just cooked through.

  • 6

    Pour the ginger-soy glaze into the pan during the final minute of cooking, spooning it over the salmon until thickened and glossy.

  • 7

    Plate the salmon alongside the jasmine rice and steamed broccoli, drizzling any remaining pan glaze over the fish.

Ginger-Soy Seared Salmon with Steamed Broccoli and Jasmine Rice

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

Ginger-Soy Seared Salmon with Steamed Broccoli and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Ginger-Soy Seared Salmon with Steamed Broccoli and Jasmine Rice

Pan-seared wild salmon glazed in a zesty ginger-soy reduction, served alongside fluffy jasmine rice and tender steamed broccoli for a savory, umami-rich finish.

NUTRITION

322kcal
Protein
31.9g
Fat
8.6g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

0.4 cup cooked Jasmine Rice

1 cup steamed Broccoli

1 tablespoon Tamari Soy Sauce

1 teaspoon grated Fresh Ginger

1 clove minced Garlic

0.25 teaspoon Sesame Oil

PREPARATION

  • 1

    Rinse the jasmine rice thoroughly and cook according to package instructions until light and fluffy.

  • 2

    Cut the broccoli into bite-sized florets and steam over boiling water for 5-6 minutes until tender-crisp and vibrant green.

  • 3

    In a small bowl, whisk together the tamari soy sauce, freshly grated ginger, and minced garlic to create the glaze.

  • 4

    Heat the sesame oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon fillet in the skillet and sear for approximately 4 minutes per side until the exterior is golden and the center is just cooked through.

  • 6

    Pour the ginger-soy glaze into the pan during the final minute of cooking, spooning it over the salmon until thickened and glossy.

  • 7

    Plate the salmon alongside the jasmine rice and steamed broccoli, drizzling any remaining pan glaze over the fish.