Teriyaki Salmon with Sticky Rice and Broccoli

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

Teriyaki Salmon with Sticky Rice and Broccoli

YOUR SOLIN GENERATED RECIPE

Teriyaki Salmon with Sticky Rice and Broccoli

Pan-seared salmon glazed in a savory-sweet tamari reduction, served over fluffy sticky rice with vibrant steamed broccoli for a clean and nourishing meal.

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NUTRITION

488kcal
Protein
39.1g
Fat
23.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.25 cup Short-grain white rice

1.5 cups Broccoli florets

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Rinse the short-grain rice under cold water until the water runs clear, then cook according to package instructions until tender and sticky.

  • 2

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

  • 3

    Season the salmon fillet with sea salt and black pepper.

  • 4

    Heat the sesame oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon and pour the teriyaki glaze into the pan. Cook for another 3-4 minutes, spooning the thickening sauce over the fish until it is well-coated.

  • 6

    Steam the broccoli florets in a steamer basket or a small amount of water for 4-5 minutes until tender-crisp and bright green.

  • 7

    Plate the sticky rice and top with the glazed salmon. Serve the steamed broccoli on the side and garnish the entire dish with sesame seeds.

Teriyaki Salmon with Sticky Rice and Broccoli

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

Teriyaki Salmon with Sticky Rice and Broccoli

YOUR SOLIN GENERATED RECIPE

Teriyaki Salmon with Sticky Rice and Broccoli

Pan-seared salmon glazed in a savory-sweet tamari reduction, served over fluffy sticky rice with vibrant steamed broccoli for a clean and nourishing meal.

NUTRITION

488kcal
Protein
39.1g
Fat
23.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.25 cup Short-grain white rice

1.5 cups Broccoli florets

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Rinse the short-grain rice under cold water until the water runs clear, then cook according to package instructions until tender and sticky.

  • 2

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

  • 3

    Season the salmon fillet with sea salt and black pepper.

  • 4

    Heat the sesame oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon and pour the teriyaki glaze into the pan. Cook for another 3-4 minutes, spooning the thickening sauce over the fish until it is well-coated.

  • 6

    Steam the broccoli florets in a steamer basket or a small amount of water for 4-5 minutes until tender-crisp and bright green.

  • 7

    Plate the sticky rice and top with the glazed salmon. Serve the steamed broccoli on the side and garnish the entire dish with sesame seeds.