Salmon and Broccoli Rice Bowls

Ingredients

• 1 cup Jasmine Rice (Rinsed until water runs clear)
• 1.5 cups Chicken Bone Broth (Adds extra protein and flavor to the rice)
• 1 leaf Bay Leaf (For aromatic flavor in the rice)
• 2 cups Broccoli Florets (Cut into bite‑size pieces)
• 2 stalks Green Onion (Sliced for garnish)
• 2 cloves Garlic (Mince finely)
• 1 tablespoon Fresh Ginger (Grated)
• 12 oz Salmon Fillet (Skin on, cut into 1" x 1" chunks)
• 2 tablespoons Honey (Natural sweetener for the glaze)
• 3 tablespoons Soy Sauce (Low‑sodium preferred)
• 1 tablespoon Sesame Oil (Adds nutty aroma)
• 1 teaspoon Cornstarch (Mixed with 1 tbsp water to form a slurry)
• 1 tablespoon Vegetable Oil (For searing the salmon)
• to taste Salt (Season the rice and salmon)
• to taste Black Pepper (Freshly ground)

Instructions

1. Rinse the Rice

   Place the jasmine rice in a fine‑mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

2. Cook Rice in Bone Broth

   Transfer the rinsed rice to a medium saucepan, add 1.5 cups chicken bone broth, a bay leaf, a pinch of salt, and bring to a boil. Reduce to low, cover, and simmer for 12 minutes or until liquid is absorbed.

   Time: PT12M

   Temperature: medium

3. Prep Vegetables

   While the rice cooks, cut the broccoli into florets, slice the green onions, mince the garlic, and grate the ginger.

   Time: PT5M

4. Cut Salmon

   Pat the salmon dry, then cut into roughly 1‑inch square pieces, keeping the skin on for a crispy finish.

   Time: PT3M

5. Make the Honey Garlic Ginger Sauce

   In a mixing bowl combine honey, soy sauce, sesame oil, the minced garlic, grated ginger, and the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water). Stir until smooth.

   Time: PT3M

6. Heat the Skillet

   Place the nonstick skillet over high heat and add 1 tbsp vegetable oil. Swirl to coat the surface.

   Time: PT1M

   Temperature: high

7. Sear Salmon Skin‑Side Down

   Add the salmon pieces skin side down to the hot skillet. Cook 2–3 minutes without moving them until the skin is golden and releases easily.

   Time: PT3M

   Temperature: high

8. Blanch the Broccoli

   While the salmon sears, bring a pot of water to a boil, add the broccoli florets and cook for 2–3 minutes until bright green and just tender. Drain in a strainer.

   Time: PT4M

   Temperature: boiling

9. Add Sauce and Finish Cooking

   Flip the salmon pieces over, pour the prepared sauce over the salmon, and add the blanched broccoli to the skillet. Stir gently and cook 2–3 minutes until the sauce thickens and coats everything.

   Time: PT3M

   Temperature: medium

10. Plate and Garnish

    Fluff the cooked rice onto plates, top with the glazed salmon and broccoli, and sprinkle sliced green onions over the top. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Jasmine Rice: Basmati rice, Brown rice
• Instead of Chicken Bone Broth: Vegetable broth, Water
• Instead of Bay Leaf: Dried thyme
• Instead of Broccoli Florets: Cauliflower florets
• Instead of Green Onion: Chives
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Salmon Fillet: Trout, Cod
• Instead of Honey: Maple syrup
• Instead of Soy Sauce: Tamari
• Instead of Sesame Oil: Peanut oil
• Instead of Cornstarch: Arrowroot powder
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Medium Saucepan
• Nonstick Skillet
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Mixing Bowl
• Strainer or Sieve
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Rinsing the rice until water runs clear to avoid gummy texture.
• Searing salmon skin‑side down on a hot pan for a crisp skin.
• Adding the cornstarch slurry to the sauce to achieve proper thickness.

Chef Tips from the Video

• For extra flavor, marinate the salmon in a little soy sauce and ginger for 15 minutes before cooking.
• Add a pinch of red pepper flakes to the sauce if you like heat.
• Use a splash of lemon juice just before serving to brighten the dish.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days.

Freezer: Portion and freeze for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice and store in the fridge; reheat with a splash of broth.
• Prepare the sauce in advance and keep refrigerated for up to 2 days.
• Blanch the broccoli ahead of time; it reheats quickly in the skillet.

Frequently Asked Questions