Name: Teriyaki salmon with rice and broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz salmon fillet, 1 inch thick, patted dry; 2 tbsp long-grain white rice; 1/4 cup water; 5 oz broccoli florets; 1 tbsp low sodium soy sauce; 3/4 tsp honey; 1 1/2 tsp mirin; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 1/2 tsp avocado oil; 1/4 tsp salt; 1 green onion, thinly sliced

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the rice, water, and a pinch of the 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 cooks, whisk together the soy sauce, honey, mirin, grated ginger, and minced garlic in a small bowl until the honey is dissolved.
Set a steamer basket over a pot of boiling water. Add the broccoli, cover, and steam for 5 to 6 minutes until tender and bright green.
Heat the oil in a nonstick skillet over medium-high heat. Season the salmon with the remaining salt. Place the salmon in the pan and cook for 4 minutes undisturbed until golden. Flip and cook for 2 minutes more.
Reduce the heat to medium-low and pour the glaze into the skillet. Cook for 2 minutes, spooning the sauce over the salmon as it thickens to a glossy coating. Plate the salmon with the rice and broccoli, then garnish with green onions. Done when flakes easily and opaque in the center, 145°F.

Nutrition

Ingredients

Instructions

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