Name: Teriyaki salmon with rice and broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 tbsp jasmine rice; 1/4 cup water; 6 oz Atlantic salmon fillet, patted dry, skin-on, 1-inch thick; 5 oz broccoli florets; 1 1/2 tbsp teriyaki sauce; 3/4 tsp avocado oil; 1/4 tsp salt; 1/2 tsp sesame seeds

Ingredients

8 items

2 tbsp jasmine rice
¼ cup water
6 oz Atlantic salmon fillet, patted dry, skin-on, 1-inch thick
5 oz broccoli florets
1½ tbsp teriyaki sauce
¾ tsp avocado oil
¼ tsp salt
½ tsp sesame seeds

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to the lowest simmer. Cover with a tight lid and cook for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
Season the salmon fillet on both sides with the remaining salt. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Place the salmon in the skillet skin-side up. Cook for 4 minutes until the flesh is golden, then flip.
While the salmon cooks on the second side, place the broccoli in a microwave-safe bowl with a splash of water. Cover and microwave for 3 minutes until tender. Cook the salmon for 3 minutes more until the center is just opaque. Done when opaque in the center and flakes easily, 145°F.
Reduce the skillet heat to low. Pour the teriyaki sauce over the salmon and turn to coat until the sauce bubbles and thickens slightly, about 1 minute. Plate the rice and broccoli, top with the salmon and glaze, and garnish with sesame seeds.

Nutrition

Ingredients

Instructions

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