Honey Garlic Salmon with Brown Rice

Name: Honey Garlic Salmon with Brown Rice
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 cup quick-cooking brown rice rinsed; 2 cups water for rice; 0.5 teaspoon salt for rice; 3 tablespoons honey for glaze; 2 tablespoons soy sauce for glaze; 2 cloves garlic cloves minced, divided; 1 tablespoons lemon juice freshly squeezed, divided; 1 tablespoons olive oil divided; 0.25 teaspoon black pepper divided; 0.25 teaspoon red pepper flakes optional, for mild heat; 680 g salmon fillets skin-on or skinless, patted dry; 340 g broccoli florets cut into bite-size florets; 1 tablespoons olive oil divided; 1 cloves garlic cloves minced, divided; 1 tablespoons lemon juice freshly squeezed, divided; 0.25 teaspoon black pepper divided; 2 stalks green onion thinly sliced, for garnish; 1 teaspoon sesame seeds for garnish

Salmon is brushed with a honey, soy, garlic, and lemon glaze, then baked on a hot sheet pan until just flaky. Quick-cooking brown rice and broccoli are cooked within the same 30-minute window for a complete dinner with a glossy sauce that soaks into the rice.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

1 cup quick-cooking brown rice rinsed
2 cups water for rice
0.5 teaspoon salt for rice
3 tablespoons honey for glaze
2 tablespoons soy sauce for glaze
2 cloves garlic cloves minced, divided
1 tablespoons lemon juice freshly squeezed, divided
1 tablespoons olive oil divided
0.25 teaspoon black pepper divided
0.25 teaspoon red pepper flakes optional, for mild heat
680 g salmon fillets skin-on or skinless, patted dry
340 g broccoli florets cut into bite-size florets
1 tablespoons olive oil divided
1 cloves garlic cloves minced, divided
1 tablespoons lemon juice freshly squeezed, divided
0.25 teaspoon black pepper divided
2 stalks green onion thinly sliced, for garnish
1 teaspoon sesame seeds for garnish

Instructions

Preheat the oven to 220°C. Bring a medium saucepan with the quick-cooking brown rice, water, and salt to a boil over high heat, then cover, reduce to low, and simmer. Set a timer for the package time; quick-cooking brown rice usually finishes in about 20 minutes. Rice is simmering under a lid and the oven is fully preheated.
Meanwhile, whisk the honey, soy sauce, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 tablespoon olive oil, 0.25 teaspoon black pepper, and the red pepper flakes if using in a small bowl. Glaze looks smooth and cohesive.
Place the salmon on a lightly oiled rimmed sheet pan. Brush all over with about half of the glaze, using enough to coat the tops and sides. Salmon is evenly coated and ready for the oven.
Toss the broccoli with the remaining 1 tablespoon olive oil, the remaining 1 minced garlic clove, the remaining 1 tablespoon lemon juice, and the remaining 0.25 teaspoon black pepper. Spread it around the salmon on the same sheet pan. Broccoli is evenly seasoned and arranged in a single layer.
Bake for 10 to 12 minutes, then spoon the pan juices over the salmon. Continue baking 3 to 5 minutes, until the salmon flakes easily and reaches 63°C at the thickest part. The broccoli should be bright green with browned edges and tender-crisp. Salmon flakes and registers 63°C; broccoli is tender-crisp.
Fluff the rice and divide it among four bowls. Top with the salmon and broccoli, then spoon the remaining glaze from the pan over the fish and rice. Garnish with green onion and sesame seeds, if using. Rice is fluffy, salmon is glazed, and garnish is fresh and visible.