Teriyaki Salmon with Jasmine Rice and Broccoli
This teriyaki salmon dish is packed with flavor and nutrients, and is ready in less than 45 minutes.
Ingredients
2 salmon fillets - fresh or thawed
2 tablespoons store-bought Teriyaki sauce
3 cups chopped broccoli
1 cup jasmine rice
1 lime, zested and juiced
2 scallions, chopped
2 garlic cloves, minced (optional)
2 1/2 tablespoons olive oil
garlic powder (to taste)
onion powder (to taste)
salt (to taste)
fresh cracked pepper (to taste)
red pepper flake (optional)
Directions
Pour Teriyaki sauce over salmon fillets to marinate while other food is prepped. Make sure you coat both sides of the salmon.
Preheat oven to 425°F. Toss broccoli with 1 tablespoon of the olive oil, garlic powder, onion powder, salt, pepper and red pepper flake (if using). Spread evenly on a baking sheet. Bake for 20 minutes.
Cook jasmine rice according to package instructions, or in a rice cooker. Once cooked, stir in lime zest, lime juice and 1 tablespoon olive oil. Season to taste with salt.
Heat a frying pan over medium heat. Add 1/2 tablespoon of olive oil. Once oil is heated, add chopped garlic (if using) and the salmon fillets.
Reserve excess marinade.
Cook salmon approximately 4 minutes per side, depending on fillet thickness, or to desired doneness.
In the last two minutes of cooking, add excess marinade and allow to caramelize on the salmon.
Serve 1 salmon fillet with rice and half of the broccoli. Garnish with chopped scallions.
Serves 2
