Name: Teriyaki salmon with broccoli and rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Atlantic salmon fillet, patted dry, skin-on, 1-inch thick; 2 tbsp white rice; 1/3 cup water; 5 oz frozen broccoli florets; 1 1/2 tbsp low sodium soy sauce; 3/4 tsp honey; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp avocado oil; 3/4 tsp rice vinegar; 2 tbsp water

Instructions

Prep 15 min · Cook 10 min

In a small pot, combine the rice and the first portion of water. Bring to a boil over high heat, then cover and reduce to low. Simmer for 15 minutes. Remove from the heat and let stand, covered, until ready to plate.
In a small saucepan, whisk together the soy sauce, honey, ginger, garlic, rice vinegar, and second portion of water. Simmer over medium heat for 3 minutes until the sauce coats the back of a spoon, then remove from the heat.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan skin-side up. Sear until golden brown on the flesh side, about 4 minutes. Flip the fillet carefully.
Pour the prepared glaze over the salmon and add the frozen broccoli to the pan around the fish. Cover the skillet and cook until the broccoli is hot and the salmon center is just opaque and flakes easily, about 3 minutes. Cook 1 minute less for a thinner fillet. Done when flakes easily, 145°F.
Fluff the rice with a fork and place it on a plate. Serve the salmon and broccoli alongside the rice, drizzling all the remaining glaze from the skillet over the fish.

Nutrition

Ingredients

Instructions

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