Try TERIYAKI SALMON & CHARRED BROCCOLI feel-good dinner for 2 on a romantic night in, for Valentines, or, to simply enjoy with a friend – these bowls epitomize deliciousness and good health.
- 1 cup/ 250mL Dainty Royal Rice
- 2 x 175g Salmon Filets, boneless
- ¼ cup/ 60mL Teriyaki Sauce
- 1 tbsp/ 15mL Canola Oil
- ½ head Broccoli, cut into large florets
- ½ tsp/ 2.5mL Sesame Oil
- 1 Carrot, trimmed, peeled, and cut julienne
- 1 tbsp/ 15mL Sesame Seeds, toasted
- 1 bunch Green Onions, trimmed and sliced thin
Homemade Teriyaki Sauce
- ¼ cup/ 60mL Soy Sauce
- ½ tsp/ 2.5mL Ground Ginger
- ½ tsp/ 2.5mL Garlic Powder
- 5 tbsp/ 75mL Packed Brown Sugar
- 2 tbsp/ 30mL Honey
- 2 tbsp/ 30mL Cornstarch
- ¼ cup/ 60mL Cold Water
Preheat the oven to 450°F (230°C)
Lay the salmon, skin side down, on a lined baking sheet. Brush each filets with a generous amount of the teriyaki sauce (see Step 5). Place in the oven and cook for 15 minutes, or until cooked all the way through.
Cook the Dainty Royal rice according to the package directions.
While the salmon and rice are cooking, preheat a medium-size sauté pan over a medium-high heat. When hot, add the canola oil and the broccoli in a single layer. Fry the broccoli on one side for 3-4 minutes without turning, making sure it is deeply caramelized. When colored well, toss the broccoli in the pan and cook for 1 more minute. Remove from the heat and drizzle with sesame oil.
To make the Homemade Teriyaki Sauce: Mix everything, except the cornstarch and water in a small saucepan and bring to a simmer. Dissolve the cornstarch and water in a small bowl. Add to the soy mixture. Heat the sauce until it thickens. If it becomes too thick, add water to thin it out. Remove from the heat and place in a jar. The sauce will last for 1 month in the fridge.
To serve, place some rice in a large bowl, top with a piece of salmon, a few broccoli florets, and a small bunch of carrots. Drizzle some remaining teriyaki, a sprinkle of toasted sesame seeds, and the sliced green onions.