It's a quick, nutritious meal that's packed with flavor and perfect for busy nights. Salmon filets are glazed with a sweet, savory teriyaki sauce, served over vegetable fried rice and broccoli.
For the Teriyaki Salmon:
Low-sodium soy sauce4 tablespoons
Rice wine vinegar2 tablespoons
Honey, maple syrup, agave, or brown sugar2 tablespoons
Toasted sesame oil1 tablespoon
Olive oil1 tablespoon
Garlic, crushed
Minced ginger2 tablespoons
Salt and pepperto taste
For the rice bowl:
Rice
Broccoli
Onions
STEP 1 - PREP THE SALMON
- In a small mixing bowl, whisk together soy sauce, rice wine vinegar, honey, sesame oil, ginger and garlic.
- Place the salmon, broccoli florets and the onions on a parchment-lined baking sheet and spoon the teriyaki marinade over the fish and veggies, coating all sides well, then season with S & P.
STEP 2 - COOK THE SALMON
- Place the sheet pan in the oven and bake the salmon, broccoli and onions for about 10 to 12 minutes.
- While the salmon is cooking, follow the package instructions to heat the rice blend
- Then set the oven to broil for about 2 to 3 minutes to give the salmon a little color or until the internal temperature of the salmon reaches 145°F on an instant-read thermometer and the broccoli is tender.
STEP 3 – PUTTING IT ALL TOGETHER
- Divide rice among 4 bowls and top with piece of salmon.
- Garnish the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for spice.
