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 Atlantic salmon fillet, patted dry, skin-on, 1-inch thick; 1/4 cup white rice; 1/2 cup water; 5 oz broccoli florets; 1 1/2 tbsp teriyaki sauce; 2 1/2 tsp fresh ginger, grated; 1/2 tsp canola oil; 1/4 tsp salt; 1 green onion, thinly sliced

Ingredients

9 items

5 oz Atlantic salmon fillet, patted dry, skin-on, 1-inch thick
¼ cup white rice
½ cup water
5 oz broccoli florets
1½ tbsp teriyaki sauce
2½ tsp fresh ginger, grated
½ tsp canola oil
¼ tsp salt
1 green onion, thinly sliced

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, 1/3 cup of the water, and a pinch of 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, place the broccoli and the remaining 2 1/2 tbsp of water in a skillet. Cover and cook over medium heat for 5 to 6 minutes until tender and bright green. Drain any remaining water and transfer the broccoli to a plate, covering it to keep warm.
Wipe the skillet dry and heat the oil over medium-high heat. Season the salmon with a pinch of salt. Place the salmon in the skillet, skin side up, and cook for 4 minutes. Flip and cook for 3 minutes more. Done when flesh flakes easily at the thickest part, 145°F.
Reduce the heat to low. Add the teriyaki sauce and grated ginger to the skillet with 1 tablespoon of fresh water. Simmer for 1 minute, spooning the sauce over the salmon until the glaze is syrupy and the ginger is fragrant.
Fluff the rice with a fork and serve with the steamed broccoli and glazed salmon. Pour any remaining sauce from the pan over the fish and garnish with green onions.

Nutrition

Ingredients

Instructions

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