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Teriyaki Salmon with Glazed Broccoli Salad

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Makes: 4  servings Prep 15 mins Cook 18 mins Broil 8 mins
Teriyaki Salmon with Glazed Broccoli Salad
Nutrition Facts

Servings Per Recipe 4


  • Amount Per Serving
  • cal.(kcal)332
  • Fat, total(g)14
  • chol.(mg)62
  • sat. fat(g)2
  • carb.(g)25
  • fiber(g)6
  • pro.(g)30
  • sodium(mg)239

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 2 tablespoons  honey
  • 2 tablespoons  low-sodium teriyaki sauce
  • 1 tablespoon  rice wine vinegar
  • 4 scallions, trimmed and thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup  sliced almonds
  • 1 bunch (1-1/2 pounds) broccoli cut into florets; stalks peeled and cut in 1/4-inch coins
  • 4 filets (about 4 ounces each) salmon
  • 2 teaspoons  cornstarch

Directions

1. In small bowl, blend honey, teriyaki, vinegar, scallions and garlic; divide in half and set aside.

2. Adjust top oven rack so that it is 6 inches from heating element and heat broiler. Line a rimmed baking sheet with aluminum foil.

3. Heat a large nonstick skillet over medium-high heat; toast almonds for 6 minutes. Remove almonds; carefully wipe out skillet.

4. Place 1/4 cup water in skillet; reduce heat to medium-low. Add broccoli and cook, covered, for 7 to 8 minutes or until bright green and tender.

5. Place salmon on prepared baking sheet; brush with half of the reserved teriyaki mixture. Broil salmon 5 to 8 minutes or until top is browned and the interior temperature registers 120 degrees F on an instant-read thermometer.

6. Stir cornstarch into remaining reserved teriyaki mixture and pour into skillet. Bring to a simmer and cook, stirring, for 4 minutes or until sauce has reduced to a thick glaze. Stir in almonds and serve alongside salmon.

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