Name: Salmon teriyaki skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Tbsp reduced-sodium soy sauce; 2 Tbsp water; 1 Tbsp honey; 1 Tbsp rice vinegar; 2 tsp toasted sesame oil, divided; 2 tsp grated fresh ginger; 2 cloves garlic, minced; 1 tsp cornstarch; 4 (5-ounce) salmon fillets; 2 tsp canola oil; 4 cups broccoli florets; 2 Tbsp sliced scallions

Preparation

Whisk soy sauce, water, honey, vinegar, 1 tsp sesame oil, ginger, garlic and cornstarch in a small bowl until smooth.
Pat salmon dry. Heat canola oil in a large nonstick skillet over medium-high heat. Add salmon, skin-side down, and cook until browned on the bottom, about 3 minutes. Turn and cook for 2 minutes more. Transfer to a plate.
Add broccoli and 2 Tbsp water to the skillet. Cover and cook over medium heat until crisp-tender, 3 to 4 minutes.
Whisk the sauce again and add it to the skillet. Cook, stirring, until slightly thickened, about 1 minute.
Return the salmon to the skillet. Spoon the sauce over the salmon and cook until the salmon flakes easily with a fork and reaches 145°F in the thickest part, 2 to 3 minutes.
Drizzle with the remaining 1 tsp sesame oil and sprinkle with scallions.

Nutrition

(per serving)

365 Calories
22.7g Total Fat
4.7g Saturated Fat
400mg Sodium
74mg Cholesterol
10.2g Total Carbs
2g Fiber
5.4g Sugars
30g Protein
765mg Potassium

Salmon teriyaki skillet

Ingredients

Preparation

Nutrition

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