Teriyaki Salmon and Broccoli Bowls

Salmon is one of the few fish I like. I don't know why I don't make it more often. I may make that a goal next year. Or just focus on eating more salmon. 

I wasn't sure about teriyaki on salmon, but it turns out it was pretty good. I made this broccoli recipe to go along with it instead of the one in this recipe. Mostly because I needed another new recipe to have a chance of hitting my goal of 170. 

I'd make this again in a heart beat. The teriyaki sauce had a nice flavor. I didn't have honey so skipped that. It might have rounded out the flavor a bit, but I can't say I missed it. I also swapped the brown sugar for low carb brown sugar. 

Also for the rice, I used the Trader Joe's frozen rice. So easy to make and no mess to clean up. 

Teriyaki Salmon and Broccoli Bowls

Recipe from Damn Delicious

Serves 4

• 1 T cornstarch
• 1/4 c reduced sodium soy sauce
• 1/4 c brown sugar, packed
• 3 cloves garlic, minced
• 1 T freshly grated ginger
• 2 T honey
• 4 (5-ounce) salmon fillets 1
• 2 ounces broccoli florets, about 2-3 cups

Get your rice started. Whether on the stove or in a rice cooker.

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

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.

Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.

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.

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.

Serve salmon immediately with rice and broccoli.