Teriyaki Salmon with Glazed Broccoli Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 378.8
- Total Fat: 15.9 g
- Cholesterol: 80.5 mg
- Sodium: 332.7 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 7.0 g
- Protein: 36.8 g
View full nutritional breakdown of Teriyaki Salmon with Glazed Broccoli Salad calories by ingredient
Number of Servings: 4
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 fillets, 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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANNE_SP.
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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANNE_SP.
