Name: Teriyaki salmon with rice and broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz skin-on salmon fillet, patted dry; 1/4 cup long-grain white rice; 1/3 cup water; 5 oz broccoli florets; 1 1/2 tbsp teriyaki sauce; 1 tsp canola oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 green onion, thinly sliced

Ingredients

9 items

5 oz skin-on salmon fillet, patted dry
¼ cup long-grain white rice
⅓ cup water
5 oz broccoli florets
1½ tbsp teriyaki sauce
1 tsp canola oil
¼ tsp salt
½ tsp black pepper
1 green onion, thinly sliced

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice and water with a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice simmers, set a steamer basket over a pot of boiling water. Add the broccoli, cover, and steam for 5 to 6 minutes until tender but still bright green. Keep covered off the heat to stay warm.
Season the flesh side of the 1-inch-thick salmon fillet with salt and pepper. Heat the oil in a nonstick skillet over medium-high heat. Place the salmon in the pan flesh-side down and cook for 4 minutes until golden. Flip and cook for 3 minutes more until the skin is crisp and the fish flakes easily. Done when flakes easily and opaque, 145°F.
Reduce the heat to medium and pour the teriyaki sauce into the skillet. Simmer the sauce for 1 to 2 minutes until it thickens enough to coat a spoon, then turn the salmon to coat it well. Fluff the rice and place it on a plate with the broccoli. Add the salmon, spoon over the remaining glaze from the pan, and top with the green onion.

Nutrition

Ingredients

Instructions

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