This is the one recipe I can’t live without

Ingredients

• 2 fillets Salmon Fillets (6‑oz each, skin‑on, wild‑caught if possible)
• 1/4 cup Soy Sauce (Low‑sodium preferred)
• 2 tbsp Rice Vinegar (Seasoned rice vinegar)
• 2 tbsp Hoisin Sauce (Chinese sweet‑savory condiment)
• 1 tbsp Honey (Raw or pure honey)
• 1 tsp Sesame Oil (Toasted sesame oil for flavor)
• 1 tsp Garlic (Fresh garlic, minced)
• 1/4 tsp Red Pepper Flakes (Optional, for a hint of heat)
• 2 tbsp Vegetable Oil (Neutral oil for pan‑searing)
• 1 cup Jasmine Rice (Uncooked, rinsed before cooking)
• 2 cup Broccoli Florets (Fresh or frozen, trimmed into bite‑size pieces)
• 2 sheets Nori Seaweed Sheets (Cut into thin strips for garnish)

Instructions

1. Prepare Teriyaki Marinade

   In a mixing bowl, whisk together soy sauce, rice vinegar, hoisin sauce, honey, sesame oil, minced garlic, and red pepper flakes until smooth.

   Time: PT5M

2. Marinate the Salmon

   Place the salmon fillets on a plate, pour 2‑3 tbsp of the teriyaki sauce over each, and let them sit at room temperature for 10‑15 minutes.

   Time: PT12M

3. Cook Jasmine Rice

   Rinse 1 cup jasmine rice until water runs clear. Combine with 1¼ cups water in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.

   Time: PT20M

   Temperature: Low simmer

4. Steam Broccoli

   While the rice cooks, place broccoli florets in a steamer basket over simmering water, cover, and steam for 5‑7 minutes until bright green and tender‑crisp.

   Time: PT7M

   Temperature: Medium heat

5. Sear the Salmon

   Heat 2 tbsp vegetable oil in a non‑stick skillet over medium‑high heat until shimmering. Add the marinated salmon, skin side down if skin is on, and sear for 3‑4 minutes per side until golden brown and cooked through.

   Time: PT6M

   Temperature: Medium‑high

6. Thicken Remaining Sauce

   Transfer the leftover teriyaki sauce to a small saucepan, bring to a gentle simmer, and cook for 2‑3 minutes until slightly thickened.

   Time: PT3M

   Temperature: Low simmer

7. Plate and Serve

   Divide cooked jasmine rice onto plates, top with steamed broccoli, place the seared salmon on top, drizzle with the thickened teriyaki glaze, and garnish with shredded nori strips.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g