Donburi, Don’t Mind If I Do
Garlic-Glazed Salmon Over Steamed Rice with Sautéed Broccoli
35 minutes
Serves 4
LunchJapaneseNut-free
Herb's take
This Japanese-inspired rice bowl is a lunchbox hero: juicy baked salmon lacquered in a garlicky glaze, nestled on fluffy rice with vibrant broccoli. Along the way, you'll learn the secret to perfectly flaky salmon and why broccoli deserves a quick sauté instead of a steam bath.
Ingredients
Yield
4
Instructions
- 01Combine rice and water in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff gently with a fork.
- 02In a small bowl, whisk together 4 cloves of the minced garlic, soy sauce, mirin, and honey to create your garlic glaze.
- 03Preheat oven to 400°F. Line a baking sheet with parchment.
- 04Place salmon fillets on the prepared sheet. Pat dry with paper towels and season both sides lightly with salt and pepper.
- 05Brush salmon fillets generously with half of the garlic glaze. Reserve the rest for later. Bake for 10-12 minutes, or until the salmon flakes easily with a fork.
- 06While the salmon bakes, heat neutral oil in a large skillet over medium-high. Add the remaining 1 clove minced garlic and sauté for 30 seconds until fragrant.
- 07Add broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender. Drizzle with sesame oil, toss, and remove from heat.
- 08In a small saucepan, simmer the reserved garlic glaze over medium heat for 2 minutes, just until slightly thickened. Remove from heat and stir in rice vinegar.
- 09Divide steamed rice among four bowls. Top with equal portions of sautéed broccoli.
- 10Place a salmon fillet on each bowl. Spoon the warm glaze over each piece of salmon.
- 11Garnish with sliced scallions and serve immediately.
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