Dinner · Japanese · 12 min
Pan-Seared Atlantic Salmon with Ginger-Glazed Broccoli and Steamed Jasmine Rice
- Calories
- 799
- Protein
- 47g
- Carbs
- 96g
- Fat
- 25g
Ingredients
- 177.4 g Atlantic salmon fillet
- 2.5111 tsp olive oil
- 0.25 tsp salt
- 85 g dry jasmine rice
- 0.75 cup water
- 175.6 g broccoli
- 1 tsp fresh ginger
- 18.4 g honey
- 13.2 g soy sauce
- 1 tsp toasted sesame seeds
Method
- 01Rinse the jasmine rice and combine with 177 g water in a small pot. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed and rice is tender. Fluff with a fork.
- 02In a small bowl, whisk together the soy sauce, honey, and freshly grated ginger.
- 03Pat the salmon fillet dry with paper towels and season the flesh side with salt. Heat half of the olive oil in a skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for an additional 2-3 minutes until opaque throughout and reaching an internal temperature of 145°F (63°C).
- 04In a separate pan or wok, heat the remaining olive oil over medium-high heat. Add the broccoli florets with a splash of water, cover, and steam for 3 minutes until tender-crisp.
- 05Uncover the broccoli, pour in the ginger-honey-soy glaze, and toss continuously over high heat for 1 minute until glazed and glossy.
- 06Serve the steamed jasmine rice in a bowl, top with the pan-seared salmon fillet, place the glazed broccoli alongside, and garnish with toasted sesame seeds.
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