By Nate Patrylak
Rinse the jasmine rice under cold water until the water runs clear. In a small pot, combine the rice with 1 cup of water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff the rice with a fork and set aside.
While the rice is cooking, season the salmon fillet with salt and black pepper on both sides.
In a non-stick pan, heat 1 tbsp of olive oil over medium-high heat. Place the salmon fillet skin-side down and cook for about 3-4 minutes, until the skin is crispy.
Flip the salmon fillet and cook for an additional 2-3 minutes, until the salmon is cooked through.
Reduce the heat to low and pour the 2 tbsp of teriyaki sauce over the salmon. Cook for an additional minute, letting the sauce slightly caramelize and coat the salmon.
Steam the broccoli until bright green and tender-crisp. This should take about 5 minutes.
Assemble the dish by placing the steamed jasmine rice on a plate, followed by the teriyaki salmon. Arrange the steamed broccoli on the side.
Drizzle any remaining teriyaki sauce from the pan over the salmon. Serve immediately.
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By Nate Patrylak
This Main Course Seafood Asian-Inspired recipe is ready in 25 minutes and features salmon fillet, teriyaki sauce, steamed broccoli and other delicious ingredients. Contains 510 calories total.
Rinse the jasmine rice under cold water until the water runs clear. In a small pot, combine the rice with 1 cup of water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff the rice with a fork and set aside.
While the rice is cooking, season the salmon fillet with salt and black pepper on both sides.
In a non-stick pan, heat 1 tbsp of olive oil over medium-high heat. Place the salmon fillet skin-side down and cook for about 3-4 minutes, until the skin is crispy.
Flip the salmon fillet and cook for an additional 2-3 minutes, until the salmon is cooked through.
Reduce the heat to low and pour the 2 tbsp of teriyaki sauce over the salmon. Cook for an additional minute, letting the sauce slightly caramelize and coat the salmon.
Steam the broccoli until bright green and tender-crisp. This should take about 5 minutes.
Assemble the dish by placing the steamed jasmine rice on a plate, followed by the teriyaki salmon. Arrange the steamed broccoli on the side.
Drizzle any remaining teriyaki sauce from the pan over the salmon. Serve immediately.
Calories per Serving: 510
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