Name: Teriyaki glazed salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Atlantic salmon fillet, 1-inch-thick, patted dry; 1/4 cup long-grain white rice; 1/2 cup water; 5 oz broccoli florets, cut into small pieces; 1 1/2 tbsp low-sodium soy sauce; 2 tsp mirin; 3/4 tsp honey; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 1/2 tsp canola oil; 1/8 tsp salt; 3/4 tsp cornstarch

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, whisk together the soy sauce, mirin, honey, grated ginger, minced garlic, and cornstarch in a small bowl.
In a 12-inch skillet over medium heat, add 2 tablespoons of water and the broccoli. Cover and steam until tender and bright green, about 5 minutes. Remove from the skillet and set aside.
Wipe the skillet dry and add the oil over medium-high heat. Season the salmon with the rest of the salt. Sear the salmon for 3 to 4 minutes. Flip and cook for 2 more minutes. Move the salmon to a plate. Done when flakes easily, 145°F.
Pour the sauce mixture into the hot skillet over medium heat. Simmer for 1 minute until it bubbles and thickens to a light glaze that coats a spoon.
Return the salmon to the pan and turn once to coat in the glaze. Fluff the rice with a fork. Serve the salmon alongside the rice and broccoli, spooning any extra glaze from the pan over the fish.

Nutrition

Ingredients

Instructions

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