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Salmon-and-Broccoli-Teriyaki-with-Rice

Total Time: 30 mins.
Prep Time: 15 mins.
Cook Time: 15 mins.
Serves: 4

Ingredients

For busy weeknights, this delicious quick-to-make supper is a real winner.

4 salmon fillets, skin-on (each about 5 oz/150 g)

1 head broccoli, cut into small florets

2 tbsp (30 mL) teriyaki sauce

2 tsp (10 mL) honey

1 clove garlic, minced

2 tsp (10 mL) minced fresh ginger

1 tsp (5 mL) sesame oil

1/4 tsp (1 mL) each salt and pepper

1 1/4 cups (300 mL) Tilda® Traditional Pure Basmati Rice

2 green onions, thinly sliced

1 tbsp (15 mL) toasted sesame seeds

Star Product

Pure Basmati Rice

Directions

  1. Preheat oven to 425°F (220°C). Arrange salmon and broccoli florets in single layer on parchment paper–lined baking sheet. Whisk together teriyaki sauce, honey, garlic, ginger, sesame oil, salt and pepper; brush over salmon and broccoli.
  2. Bake for 8 to 10 minutes or until salmon just begins to flake and broccoli is tender.
  3. Meanwhile, cook rice according to package directions. Serve salmon and broccoli over rice. Sprinkle with green onions and sesame seeds.

Tips

  • Substitute cauliflower florets or halved Brussels sprouts for broccoli if desired.
  • Serve with lime wedges if desired.