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Glazed Teriyaki Salmon with Broccoli Rice is a delightful dish that brings together the rich and savory flavors of traditional Japanese cuisine with the health benefits of nutritious ingredients. This recipe features succulent salmon, coated in a homemade teriyaki glaze, paired with a vibrant and healthy broccoli rice, making it an excellent choice for both weeknight dinners and special occasions. The ease of preparation and striking presentation ensure that this dish will impress your family and guests alike. By choosing fresh ingredients and following simple steps, you can create a meal that is not only delicious but also packed with essential nutrients.

Teriyaki Salmon with Steamed Broccoli Rice

Discover the flavors of Japan with our Glazed Teriyaki Salmon paired with nutritious Broccoli Rice. This easy recipe features tender salmon coated in a homemade teriyaki glaze, complemented by a vibrant broccoli rice that's healthy and delicious. Perfect for weeknight dinners or special occasions, this dish is a nutritional powerhouse packed with omega-3 fatty acids and essential vitamins. Impress your family and guests while enjoying a delightful meal that's as beautiful as it is tasty!
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Ingredients
  

For the Teriyaki Salmon:

4 salmon fillets (6 oz each, skin on)

½ cup soy sauce

¼ cup mirin (Japanese sweet rice wine)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 cloves garlic, minced

1 inch piece of ginger, grated

1 tablespoon cornstarch (optional, for thickening)

1 tablespoon water (if thickening)

For the Steamed Broccoli Rice:

2 cups broccoli florets (fresh or frozen)

1 cup jasmine or brown rice (uncooked)

2 cups water or vegetable broth (for cooking rice)

Salt and pepper, to taste

Sesame seeds and chopped green onions, for garnish

Instructions
 

Prepare the Teriyaki Marinade: In a medium bowl, whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger until well combined. If you prefer a thicker sauce, mix cornstarch with water to create a slurry, and add it to the marinade.

    Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the teriyaki marinade over them. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours for more flavor.

      Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water or vegetable broth. Add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes (for jasmine) or 40-45 minutes (for brown rice) until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

        Prepare the Broccoli: While the rice is cooking, steam the broccoli florets. You can use a steamer basket or microwave with a splash of water in a covered bowl. Steam until bright green and tender, about 5-7 minutes.

          Blend Broccoli and Rice: Once the broccoli is steamed, transfer it to a food processor and pulse until it resembles rice. Alternatively, you can chop finely by hand. Mix the broccoli rice with the cooked rice. Season with salt and pepper to taste.

            Cook the Salmon: Preheat your grill or a non-stick skillet over medium-high heat. Remove the salmon from the marinade (reserving the marinade) and place it skin-side down. Cook for about 4-5 minutes on each side, basting with the reserved marinade for added flavor. Ensure that the internal temperature reaches 145°F (63°C).

              Serve: Fluff the broccoli rice and divide it among four plates. Top each plate with a salmon fillet. Drizzle any remaining teriyaki sauce over the salmon and garnish with sesame seeds and chopped green onions.

                Enjoy: Serve immediately while hot, and relish the delightful balance of flavors in this wholesome dish!

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4 servings