Teriyaki Salmon with Broccoli Fried Rice
Glazed Teriyaki Salmon over Garlic Broccoli Fried Rice
Ingredients:
4 salmon fillets (about 6 oz each)
3 cups cooked jasmine rice (day-old rice works best)
2 cups broccoli florets, chopped
2 tablespoons soy sauce (low sodium if preferred)
2 tablespoons teriyaki sauce
1 tablespoon honey
1 teaspoon sesame oil
2 tablespoons olive oil
2 cloves garlic, minced
2 eggs, lightly beaten
2 green onions, chopped
Salt and pepper to taste
Sesame seeds, for garnish
Directions:
In a small bowl, mix teriyaki sauce, soy sauce, and honey. Brush half of this mixture over the salmon fillets.
Heat olive oil in a skillet over medium heat. Place salmon skin-side down and cook for 4–5 minutes per side, basting with remaining sauce until glazed and cooked through. Remove and set aside.
In the same skillet, add sesame oil and garlic, sauté for 1 minute until fragrant.
Add broccoli florets and cook for 3–4 minutes until tender-crisp.
Push broccoli to one side, add eggs, and scramble until cooked.
Stir in the rice, breaking up clumps, and toss with broccoli and eggs. Drizzle a little soy sauce if needed for flavor.
Serve fried rice in bowls topped with teriyaki salmon. Garnish with sesame seeds and green onions.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings