Salmon and Broccoli with Sesame Rice

Pan-seared salmon fillets coated in a mild soy-ginger glaze, served over fluffy white rice with steamed broccoli florets and toasted sesame seeds.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $8.51/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Pescatarian
• Egg-Free
• Low-Sugar

Tags

• quick
• sauté
• savory
• sweet

Ingredients

• 1 pound salmon fillets (skin-on, cut into 2 portions)
• 1 package jasmine rice (pre-cooked microwave pouch)
• 3 cup broccoli florets (cut into bite-sized pieces)
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon fresh ginger (peeled and finely grated)
• 1 tablespoon toasted sesame oil
• 0.5 teaspoon salt
• 1 teaspoon sesame seeds (toasted)

Instructions

1. Whisk together the low-sodium soy sauce, honey, grated fresh ginger, and 1/4 teaspoon of the salt in a small bowl to make the glaze.
2. Season the flesh side of the salmon fillets with the remaining 1/4 teaspoon salt. Heat the toasted sesame oil in a non-stick skillet over medium-high heat.
3. Place the salmon skin-side up in the skillet and sear for 4 minutes. Flip skin-side down, add the glaze around the fish, and cook for another 3 to 4 minutes, basting constantly until the salmon is opaque and flakes easily at 145 degrees F.
4. While the salmon cooks, microwave the broccoli florets in a covered microwave-safe bowl with 2 tablespoons of water for 3 minutes until tender. Warm the jasmine rice according to package directions.
5. Divide the warm rice and steamed broccoli between two plates, rest a salmon fillet on each, spoon remaining pan glaze over top, and garnish with sesame seeds if desired.

Notes

Using microwave-ready jasmine rice keeps dinner entirely under 25 minutes from start to finish.

Nutrition (per serving)

• Calories: 741
• Protein: 54.9 g
• Carbohydrates: 52.7 g
• Fat: 37 g
• Fiber: 6 g
• Sodium: 1302 mg
• Saturated Fat: 6 g
• Sugar: 10 g
• Cholesterol: 130 mg