Name: Salmon and broccoli rice bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/3 cup water; 1/8 tsp salt; 5 oz skinless Atlantic salmon fillet, patted dry and cut into 1-inch pieces; 1/2 tsp extra virgin olive oil; 5 oz broccoli florets, cut into small bite-size pieces; 2 tbsp water; 2 cloves garlic, minced; 1 tbsp low sodium soy sauce; 1 1/2 tsp lime juice; 1/8 tsp salt; 1/8 tsp black pepper

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice rests, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the broccoli and water. Cover with a lid and steam for 3 to 4 minutes until the broccoli is bright green and just tender. Done when bright green and just tender.
Uncover the skillet and let any remaining water evaporate. Push the broccoli to one side of the pan. Season the salmon pieces with salt and pepper, add to the empty side, and cook for 2 minutes. Gently flip the salmon and cook for 1 to 2 minutes more until the pieces are opaque on the outside but still slightly translucent in the very center. Done when opaque and flakes easily, 145°F.
Add the garlic to the skillet and cook for 30 seconds until fragrant. Pour the soy sauce and lime juice over the salmon and broccoli. Toss gently to coat and cook for 1 minute more. Serve the salmon and vegetables over the steamed rice.

Nutrition

Ingredients

Instructions

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