This is a new favorite on our recipe roster. The prep is simple. Yet, the result tastes like it should have taken a lot more time.
The steps are typical” Ina Garten-esque”, ie. straightforward. Prepare the soy sauce mixture and spoon over the salmon fillets. Put them in the oven to roast. Meanwhile, arrange the broccolini on a sheet pan, toss with oil and sprinkle with salt and pepper. Ten minutes before the salmon is done, add the broccolini to the oven and watch it become perfectly tender and slightly crisp. Finally, divide steamy rice between four bowls, add the salmon and broccolini and spoon over the aromatic sauce.
Oh! We forgot to say-”enjoy”!
Salmon Teriyaki and Broccolini
Ingredients
- 3 tablespoons vegetable oil or olive oil
- 3 tablespoons Tamari
- 1 1/2 tablespoons pure maple syrup
- 2 teaspoons toasted sesame oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic (3 cloves)
- 1/4 teaspoon crushed red pepper flakes
- 4 skinless salmon fillets (2-2 1/2 pounds total)
- Kosher salt and freshly ground black pepper
- 1 pound broccolini, lower third of the stems discarded
- Steamed white basmati rice (recipe follows)
Basmati Rice
- 1 cup white basmati rice
- 1 3/4 cups water
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven.
- In a small saucepan, combine the vegetable oil, soy sauce, maple syrup, sesame oil, ginger, garlic, and hot red pepper flakes. Bring to a boil over medium heat, lower the heat and simmer for 3 minutes. Set aside off the heat.
- Arrange the salmon fillets, rounded sides up, in a baking dish just large enough to hold them with a little space in between the fillets. Sprinkle the salmon with 1 teaspoon salt and ½ teaspoon pepper and spoon the soy sauce mixture evenly over the fillets. Roast the salmon for about 12 minutes for rare and 15 minutes for medium, depending on the thickness of the fillets.
- Meanwhile, prepare the broccolini. Place the broccolini on a sheet pan, drizzle it with 4 tablespoons olive oil, sprinkle with salt and pepper, and toss with your hands. Ten minutes before the salmon is done, roast the broccolini on the second oven rack until crisp/tender.
- Divide the hot rice between 4 shallow bowls and top each with a salmon fillet and some broccolini. Spoon the sauce from the salmon over the salmon and rice and serve hot.
Steamed Basmati Rice
- Combine the rice, water, butter, and salt in a medium saucepan, bring the water to a boil, lower the heat, cover, and simmer for 15 minutes, until the water is absorbed and the rice is tender and fluffy. You may have to pull the pot halfway off the burner to keep a simmer. Fluff with a fork and serve hot.
