Flavor-Packed & Healthy: Your Ultimate Teriyaki Salmon with Steamed Broccoli!
Okay, seafood lovers and anyone on the hunt for a meal that’s both incredibly delicious and wonderfully good for you! Are you ready to create a restaurant-quality salmon dish at home that’s bursting with sweet and savory teriyaki goodness and paired with perfectly tender-crisp broccoli? If you're dreaming of a quick, elegant, and satisfying dinner, then you are in for a real treat!
.png)
The Luscious Homemade Teriyaki Glaze: Forget the overly sweet bottled stuff! This sauce, with soy sauce, honey, brown sugar, rice vinegar, sesame oil, fresh ginger, and garlic, is a symphony of sweet, savory, tangy, and umami notes. Perfectly Cooked, Flaky Salmon: Marinating and then baking the salmon ensures it’s incredibly flavorful, moist, and flakes beautifully. Vibrant, Tender-Crisp Broccoli: Steamed to perfection, the broccoli provides a fresh, healthy counterpoint to the rich salmon and sauce. Quick & Elegant: This dish looks and tastes like it came from a high-end restaurant but is surprisingly quick and easy to prepare. Packed with Omega-3s & Nutrients: Salmon is a nutritional powerhouse, and broccoli brings the vitamins and fiber!
A Healthy & Flavorful Weeknight Dinner: When you want something special without a lot of fuss. Impressing Dinner Guests with an Elegant Meal: It’s a guaranteed showstopper. A Light Yet Satisfying Protein-Packed Dish. Meal Prep (Components Separately): Cook the salmon and broccoli, store the sauce, and assemble for quick, healthy lunches. Celebrating Fresh, High-Quality Ingredients!
Whip Up the Teriyaki Magic: Combine those sauce ingredients and simmer until thickened. Marinate the Salmon: Let those beautiful fillets soak up some of that amazing teriyaki flavor. Bake to Flaky Perfection: A short time in a hot oven is all it takes for perfectly cooked salmon. Steam the Broccoli: While the salmon bakes, get those greens perfectly tender-crisp. Plate, Drizzle, & Devour: Arrange your beautiful components, drizzle with extra sauce, garnish, and enjoy!
4 salmon fillets (about 6 oz each, skin-on or skinless) For the Teriyaki Sauce & Marinade: 1/2 cup low-sodium soy sauce 1/4 cup honey 2 tablespoons rice vinegar 2 tablespoons brown sugar, packed 2 tablespoons sesame oil 2 garlic cloves, minced 1 tablespoon fresh ginger, grated (or substitute with 1 teaspoon ground ginger) 1 tablespoon cornstarch 2 tablespoons water (for cornstarch slurry)
For the Broccoli: 1 large head broccoli, cut into bite-sized florets 1 tablespoon olive oil (optional, for tossing steamed broccoli) Pinch of salt (optional, for broccoli)
For Garnish (Optional): 1 tablespoon sesame seeds, toasted 2 green onions, thinly sliced .png)
.png)
Make the Teriyaki Sauce: In a small saucepan, combine the low-sodium soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated fresh ginger. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugars. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth to create a slurry. Pour the cornstarch slurry into the simmering sauce in the saucepan. Continue to cook and stir constantly until the sauce thickens to a nice, glaze-like consistency, about 2–3 minutes. Remove the saucepan from the heat and let the teriyaki sauce cool slightly.
Marinate the Salmon: Place the salmon fillets in a shallow dish or a large zip-top bag. Pour about half of the prepared teriyaki sauce over the salmon, ensuring the fillets are well-coated. Reserve the remaining half of the sauce for serving/glazing later. Let the salmon marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to 1 hour for deeper flavor.
Prepare for Baking & Steam Broccoli: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup. Prepare your broccoli for steaming: Fill a pot with about 1 inch of water and bring it to a boil. Place the broccoli florets in a steamer basket.
Bake the Salmon: Remove the salmon fillets from the marinade (discard the marinade the raw fish was in). Place the salmon fillets on the prepared baking sheet, skin-side down if using skin-on fillets. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets. You can brush the salmon with a little of the reserved teriyaki sauce during the last few minutes of baking for an extra glossy finish if desired.
Steam the Broccoli: While the salmon is baking, place the steamer basket with broccoli over the boiling water. Cover the pot and steam for about 4–5 minutes, or until the broccoli is bright green and tender-crisp (be careful not to overcook!). Once steamed, you can toss the broccoli with 1 tablespoon of olive oil and a pinch of salt, if desired, or serve it plain.
Serve Your Masterpiece: Carefully remove the baked salmon from the oven. Serve the Teriyaki Salmon fillets immediately with the steamed broccoli. Drizzle the reserved (and unused for raw fish) teriyaki sauce generously over the salmon and broccoli. Garnish with toasted sesame seeds and thinly sliced green onions, if using. Enjoy your delicious and healthy meal!
Small Saucepan Whisk Shallow Dish or Zip-Top Bag (for marinating) Baking Sheet Foil or Parchment Paper Pot with Steamer Basket & Lid Measuring Cups & Spoons
Don't Overcook the Salmon: Salmon is best when it's just cooked through and still moist and flaky. Use a fork to check for doneness – it should flake easily. Fresh Ginger & Garlic for Best Flavor: These aromatics truly shine when fresh, providing a vibrant punch to your homemade teriyaki sauce. Low-Sodium Soy Sauce is Your Friend: Teriyaki sauce can get very salty quickly. Using low-sodium soy sauce gives you more control over the final seasoning. Marinating Time: Even 15 minutes of marinating makes a difference, but if you have time, an hour in the fridge will allow for deeper flavor penetration. Broccoli Perfection: Aim for tender-crisp broccoli – it should be bright green and still have a slight bite. Mushy broccoli is no fun! Sauce Consistency: If your teriyaki sauce gets too thick upon cooling, you can whisk in a teaspoon or two of hot water to loosen it up before serving. Other Veggies? Asparagus, green beans, or bok choy would also be delicious steamed or roasted alongside the salmon.
With Fluffy Rice: Serve over a bed of steamed jasmine rice or brown rice to soak up that delicious teriyaki sauce. Quinoa or Couscous: For a different whole-grain option. A Sprinkle of Chili Flakes: If you like a little heat with your sweet and savory. A Squeeze of Lime: For an extra burst of freshness.
Calories: 1040 kcal (Around 52% of a 2000-calorie daily intake – this is a very nutrient-dense and satisfying meal, likely accounting for a large fillet and substantial sauce/sides in the calculation, or the original data was for fewer, larger servings.) Protein: 83g (An incredible 167% of your daily needs! Salmon is a protein champion!) Total Fat: 46g (71% DV – Rich in healthy Omega-3 fatty acids from the salmon and fats from sesame/olive oil!) Saturated Fat: 7g (44% DV)
Total Carbohydrates: 78g (26% DV – This is higher than expected for just salmon and broccoli, suggesting the "Quickview" might include a significant carbohydrate side like a large portion of rice in its calculation. The sauce itself also contributes.) Sugars: 52g (A high 58% DV – from honey, brown sugar, and some from soy/vinegar. This is a very sweet teriyaki sauce based on these numbers.)
Cholesterol: 187mg (62% DV – from the salmon) Sodium: 2555mg (A very high 111% DV! Primarily from soy sauce, even if low-sodium. This is a significant amount and worth noting for those monitoring sodium intake.)
Vitamin C: 274mg (An astounding 333% DV! Broccoli is a Vitamin C superstar!) Vitamin K: 341µg (A massive 325% DV! Broccoli again for the win!) Selenium: 136µg (An amazing 194% DV! Salmon is packed with selenium.) Vitamin B12: 10µg (An excellent 180% DV!) Vitamin B6: 3mg (A fantastic 176% DV!) Vitamin B3 (Niacin): 29mg (150% DV!) Vitamin B2 (Riboflavin): 1mg (109% DV!) Phosphorus: 1028mg (103% DV!) Manganese: 2mg (101% DV!) Potassium: 2987mg (An impressive 85% DV!) Folate: 317µg (79% DV) Vitamin B5 (Pantothenic Acid): 7mg (77% DV) Vitamin B1 (Thiamin): 1mg (70% DV) Copper: 1mg (63% DV) Magnesium: 231mg (58% DV) Vitamin A: 2151IU (43% DV – Broccoli contributes!) Iron: 7mg (41% DV) Fiber: 9g (39% DV – Thank you, broccoli!) Zinc: 4mg (30% DV) Calcium: 272mg (27% DV) Vitamin E: 3mg (26% DV)
Comments
Post a Comment