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Salmon Teriyaki and Broccolini

Source of Recipe

From "Go-To Dinners" by Ina Garten


Recipe Introduction

"This is my go-to weeknight dinner. The salmon is drizzled with a soy, maple, and ginger glaze and roasted for about 12 minutes. The broccolini roasts right alongside for 10 minutes, while the basmati rice steams on top of the stove at the same time. How easy (and delish) is that??"

List of Ingredients

◦ Good olive oil
◦ 3 tablespoons soy sauce
◦ 1 � tablespoons pure maple syrup
◦ 2 teaspoons toasted sesame oil
◦ 1 tablespoon minced fresh ginger
◦ 1 tablespoon minced garlic (3 cloves)
◦ � teaspoon crushed red pepper flakes
◦ 4 skinless salmon fillets (2 to 2 � pounds total)
◦ Kosher salt and freshly ground black pepper
◦ 1 � pounds broccolini, lower thirds of the stems discarded
◦ Steamed Basmati Rice (recipe follows)


Recipe

Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven.

In a small saucepan, combine 3 tablespoons of olive oil, the soy sauce, maple syrup, sesame oil, ginger, garlic, and red pepper flakes. Bring to a boil over medium heat, lower the heat, and simmer for just 2 minutes. Set aside.

Arrange the salmon, rounded sides up, in a baking dish just large enough to hold them with a little space between the fillets. Sprinkle with 1 teaspoon salt and � teaspoon black pepper and spoon the soy sauce mixture evenly over the fillets. Roast on the upper rack for 12 to 13 minutes for rare or 13 to 14 minutes for medium, depending on the thickness of the fillets.

At the same time, place the broccolini on a sheet pan, drizzle it with 4 tablespoons olive oil and sprinkle with 1 � teaspoons salt and � teaspoon black pepper. Toss with your hands and spread out in one layer. Roast the broccolini on the lower oven rack for 10 to 12 minutes, tossing once, until crisp-tender.

Place the salmon, broccolini, and basmati rice on four plates and spoon the pan juices over the salmon. Serve hot.

Serves 4






❧ Steamed Basmati Rice:

"Following the cooking directions on the rice package tends to result in rice that is overcooked for my taste. I prefer when it is al dente, like pasta, with a little resistance to the tooth."

1 � cups white long-grain basmati rice
1 tablespoon unsalted butter
Kosher salt

Combine 2 � cups water, the rice, butter, and 2 teaspoons salt in a medium saucepan. Bring the water to a boil over medium heat, lower the heat, cover, and simmer for just 10 minutes. (You may have to pull the pot halfway off the burner to keep the rice at a simmer.) Turn off the heat and allow the rice to sit, covered, for 3 to 5 minutes, until just cooked through. Fluff with a fork and serve hot.

Serves 4 to 6