Name: Glazed Salmon With Broccoli Rice
Total time: 30 min
Ingredients: ¼ cup brown sugar; 2 tablespoons low-sodium soy sauce; 1 cup long-grain white rice; 1 head broccoli, florets only, chopped (about 2 cups); 4 pieces skinless salmon fillet (1 1/4 pounds total); 1 large red onion, cut into 1/4-inch-thick wedges; 1 tablespoon olive oil; kosher salt and black pepper

Here&rsquo;s a recipe that will win over even the pickiest eaters&mdash;kids and non-salmon eaters included. The trick is that the salmon is broiled, meaning a quick cooking time, buttery flaky results, and no fishy smell in the kitchen. During the last couple minutes of broiling the salmon, brush it with a glaze made from brown sugar and low-sodium soy sauce or tamari. The sweet-salty sauce starts to caramelize on top of each fillet (and the sliced red onions cooked alongside), turning irresistibly sticky and slightly crisp.

Glazed Salmon With Broccoli Rice

brown sugar

soy sauce

white rice

head broccoli, florets only, chopped (about 2 cups)

salmon

red onion,

olive oil

kosher salt and black pepper

Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.


Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.


Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.


Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with &frac12; teaspoon salt and &frac14; teaspoon pepper.


Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.


Serve the salmon and onion with the rice and the remaining glaze.


Here’s a recipe that will win over even the pickiest eaters—kids and non-salmon eaters included. The trick is that the salmon is broiled, meaning a quick cooking time, buttery flaky results, and no fishy smell in the kitchen. 

Glazed Salmon With Broccoli Rice

Total: 30 minutes

Servings: 4

Cost: $10.06 /serving

Author : Kate Merker

Ingredients

Instructions

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