Teriyaki Salmon and Broccoli Bowls
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4 out of 5 stars
(4)
Ingredients
4 servings
- 1 cup white rice
- 1 tablespoon cornstarch
- ¼ cup reduced sodium soy sauce
- ¼ cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey
- 4 5-ounce salmon fillets
- 2 ounces broccoli florets, about 2-3 cups
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Preparation
Step 1
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
Step 2
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
Step 3
In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
Step 4
Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
Step 5
Place salmon filets along with the soy sauce mixture into the prepared baking dish and bake until the fish flakes easily with a fork, about 14-15 minutes.
Step 6
Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green.
Step 7
Serve salmon immediately with rice and broccoli.
Step 8
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Chef's notes
You can easily adapt this recipe to add in more steamed veggies to your liking, or even use chicken (or beef) instead of salmon.
