That's what this dinner is. Oh, and delicious. And quick. And easy.
Salmon with rice and broccoli is one of my top 5 dinners. I love it. Everything about it.
And I love broccoli. I mean love broccoli. Just lightly steamed. If it's still bright green, it's perfect.
The Stallion and I differ on our affinity for broccoli. So, I was a doll and made extra glaze so he could pour it over his baby trees and choke them down.
As I was saying, this dinner is so unbelievably easy. And fast. Sub white rice for the brown rice I made last night, and you'll have so much time on your hands you won't know what to do.
Brown rice is a little irritating in that it takes about 45 minutes. But it's all inactive time, so it's no big deal as long as you remember to start it before you're ready to make dinner.
The salmon part? That'll take you 15 minutes, tops. Hallelujah. Hello fabulous, healthful, fresh, amazing weeknight dinner.
Here's how you do it.
Adapted from Food & Wine
- 1/3 c. soy sauce
- 2 teaspoons minced fresh ginger
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons dijon mustard
- 2 teaspoons olive or peanut oil
- 2 - 6 oz. salmon filets
- black pepper
- cilantro, for garnish
- In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
- Heat the peanut/olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. (NO salt! The soy sauce takes care of that.) Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top.
- If you like your fish well-done, you can transfer the pan to a 350-degree oven and finish for 5 minutes, or until cooked to your liking.