Gingery Teriyaki Salmon With Stir-Fried Broccoli Florets

Category: Main Dishes | Blog URL: http://motherrimmy.com/wordpress/?p=4035

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Kristi Rimkus

Ingredients

4 tablespoons teriyaki sauce

2 cloves garlic, minced

1/2 tablespoon ginger, minced

1 teaspoon lemon zest

1/2 medium lemon, juiced

8 ounces salmon filets

1/2 tablespoon olive oil

1/4 cup chicken broth

4 cups broccoli florets

1/4 cup onion, chopped

Preparation

Combine teriyaki sauce, ginger, garlic, lemon zest and lemon juice in a small bowl.

Preheat oven to 400 and spray cookie sheet with cooking spray.

Spread 1/2 glaze over the salmon and bake 15 – 20 minutes until salmon just flakes. Do not over-cook or salmon will be dry.

Heat olive oil in non-stick pan over medium heat. Saute broccoli for 6 – 8 minutes until crisp tender, adding chicken broth as needed to keep from burning.

Add remaining glaze to broccoli and cook another minute to heat through.

Serve with salmon.

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About

I can’t say I’m not sorry to see things getting back to normal after all the holiday fun, or what passes as normal in my house.

Healthy eating feels good too. All the cookies and treats are gone, and the dining out and dinner parties over for awhile.

Salmon is on our dinner menu at least once during the week. This salmon is roasted in the oven, glazed with bottled teriyaki sauce dressed up with fresh ginger and onions.

I used the same sauce to stir fry the broccoli for a colorful veggie on the side.

Healthy and delicious. Can’t beat that!

Amount Per Serving
Calories: 283
Total Fat: 9.97g
Cholesterol: 49mg
Sodium: 1010mg
Total Carbs: 13.58g
Dietary Fiber: 4.11g
Sugars: 5.30g
Protein: 31.94g