Easy Rice with Ginger-Soy Salmon and Broccoli


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Inspired by Marge Perry’s recipe, this is our take on sheet pan cooking 2.0, where everything (yes, even the rice!) is baked on the same pan—no pots or skillets required. A soy vinaigrette adds flavor to the broccoli and salmon during the cooking process and is spiked with sesame and scallions at the end for a delicious sauce to spoon on top.

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Yields:
4 serving(s)

Total Time:
50 mins

Cal/Serv:
401

  • 3 tbsp.

    mirin

  • 2 tbsp.

    soy sauce

  • 1 tbsp.

    rice vinegar

  • 2 tsp.

    dark brown sugar

  • 2

     large cloves garlic, grated and divided

    grated and divided

  • 1 1/2 tbsp.

    grated fresh ginger, divided

  • 1 c.

    long-grain white rice, rinsed

  • Kosher salt

  • 12 oz.

    broccoli crowns, trimmed and cut into 1/2-in. pieces

  • 1/2 tbsp.

    olive oil

  • 4

    5-oz skinless salmon fillets

  • 1 tbsp.

    toasted sesame oil

  • 1/2 tbsp.

    toasted sesame seeds

  • 3

    scallions, thinly sliced and divided

Directions

RINSE YOUR RICE

Running cold water over a bowl of long-grain rice until the water is clear removes extra starch, which will keep grains from clumping and create more tender rice.

NUTRITIONAL INFORMATION (per serving): About 401 calories, 14.5 g fat (2.5 g saturated), 64 mg cholesterol, 665 mg sodium, 31 g carbohydrate, 2 g fiber, 7 g sugar (2 g added sugar), 36 g protein

Did you make this recipe? Comment below!

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Lettermark

Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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