Teriyaki Salmon with Broccoli

Name: Teriyaki Salmon with Broccoli
Cook time: 18 min
Yield: 4 servings
Ingredients: 180 g jasmine rice rinsed; 270 ml water for rice; 2 g fine salt; 60 ml soy sauce; 30 g honey; 15 ml rice vinegar; 10 ml toasted sesame oil; 3 clove garlic finely grated or minced; 10 g fresh ginger finely grated; 8 g cornstarch mixed with water before heating; 30 ml water for cornstarch slurry; 340 g broccoli florets cut into bite-size florets; 40 ml water for steaming broccoli; 1 g fine salt; 1 g black pepper freshly ground; 680 g salmon fillets skin-on or skinless, patted dry; 10 ml neutral oil for the baking sheet and salmon; 1 g fine salt; 6 g sesame seeds toasted, for garnish; 20 g scallions thinly sliced, for garnish; 1 piece lemon cut into wedges, optional for serving; 5 ml neutral oil for the baking sheet and salmon

An Asian-inspired home-kitchen dinner of salmon brushed with a quick teriyaki glaze, steamed broccoli, and jasmine rice. The salmon bakes until just flaky, the broccoli stays bright and tender, and the rice catches the extra sauce.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

180 g jasmine rice rinsed
270 ml water for rice
2 g fine salt
60 ml soy sauce
30 g honey
15 ml rice vinegar
10 ml toasted sesame oil
3 clove garlic finely grated or minced
10 g fresh ginger finely grated
8 g cornstarch mixed with water before heating
30 ml water for cornstarch slurry
340 g broccoli florets cut into bite-size florets
40 ml water for steaming broccoli
1 g fine salt
1 g black pepper freshly ground
680 g salmon fillets skin-on or skinless, patted dry
10 ml neutral oil for the baking sheet and salmon
1 g fine salt
6 g sesame seeds toasted, for garnish
20 g scallions thinly sliced, for garnish
1 piece lemon cut into wedges, optional for serving
5 ml neutral oil for the baking sheet and salmon

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment. Put the rinsed rice, 270 ml water, and 2 g of the salt in a medium saucepan, bring to a boil, then cover, reduce to low, and cook 15 minutes. Keep covered off the heat for 5 minutes. The rice is tender and the water is absorbed with distinct grains.
While the rice cooks, whisk the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and 30 ml water in a small saucepan. Bring to a simmer over medium heat and cook 1 to 2 minutes, whisking, until glossy and lightly thickened. The sauce coats a spoon and looks shiny, not watery.
Add 40 ml water to a medium saucepan fitted with a steamer basket, bring to a simmer, add the broccoli, cover, and steam 4 to 5 minutes until bright green and just tender. Transfer to a bowl and toss with 1 g of the salt and the black pepper. The broccoli is vivid green and a knife tip meets slight resistance.
Toss the salmon with 10 ml of the neutral oil and the remaining 1 g of salt. Place it on the prepared baking sheet and brush or spoon on about half of the teriyaki sauce. Bake 8 to 10 minutes, until the salmon flakes at the thickest part and reaches 63°C in the center. The salmon is opaque, flakes easily, and the glaze is bubbling lightly.
Fluff the rice and divide it among 4 plates. Add the salmon and steamed broccoli. Drizzle with the remaining teriyaki sauce and finish with sesame seeds and scallions. Serve lemon wedges on the side if using. The plates are hot, the salmon is glazed, and the garnish is evenly scattered.