Teriyaki Salmon and Broccoli Bowls

• Gluten free

• Seafood

  • 4 (5-ounce salmon fillets 1, fillets

• Produce

  • 2 cups 2 ounces broccoli florets
  • 3 cloves Garlic
  • 1 tbsp Ginger

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Soy sauce, reduced sodium

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 1/4 cup Brown sugar, packed
  • 1 tbsp Cornstarch

Found on damndelicious.net

Description

Ingredients

• 1 cup white rice
• 1 tablespoon cornstarch
• 1/4 cup reduced sodium soy sauce
• 1/4 cup brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons honey
• 4 (5-ounce) salmon fillets 1
• 2 ounces broccoli florets, about 2-3 cups

Directions

• In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Place salmon filets along with the soy sauce mixture into the prepared baking dish and bake until the fish flakes easily with a fork, about 14-15 minutes. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green. Serve salmon immediately with rice and broccoli.