Ingredients
Scale
- 2 fresh salmon fillets (6 oz each)
- 1 cup short grain rice
- 2 tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tsp sesame oil
- 1 cup broccoli florets
Instructions
- Rinse the short grain rice under cold water until clear; combine with 1 cup water in a saucepan and bring to a boil. Cover and simmer for 15 minutes.
- Season salmon fillets with salt and pepper. In a nonstick skillet over medium-high heat, add sesame oil and sear salmon skin-side down for 4-5 minutes until crispy.
- Flip the salmon, add minced garlic and soy sauce, spooning the sauce over the fish as it cooks for an additional minute.
- Steam broccoli florets in a microwave-safe bowl or pot until tender-crisp (3-4 minutes). Drizzle with sesame oil.
- Fluff cooked rice with a fork; serve salmon on top of rice with steamed broccoli alongside. Garnish with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 2g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg