Pan-seared salmon gets a teriyaki-style treatment, coated in a glaze of mirin and soy sauce, and served over sesame broccoli and scallion-inflected rice. A bowl of salt meets sweet perfection.
Cooking time30 minutes
Calories860 / serving
Allergens: Salmon, Sesame, Soy, Sulphites, Wheat
Preheat the oven to 450°F. Peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Remove and discard the bottom 2 inches of the broccoli stem. Cut the broccoli into long, thin florets, including the stem.
In a medium pot, heat a drizzle of oil on medium. Add the ginger and white bottom of the scallion. Cook, stirring frequently, 2 to 3 minutes, until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
While the rice cooks, on a lined sheet pan, toss the broccoli with the toasted sesame oil; season with S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
While the broccoli roasts, in a medium pan, heat a drizzle of oil on medium-high. Pat the salmon dry with paper towel and season with S&P. Add the salmon to the pan and cook, 2 to 3 minutes on the first side, until browned. Flip and add the soy sauce and ½ the mirin. Cook, spooning the sauce over the salmon, 2 to 3 minutes, until the salmon is cooked through and glazed with the sauce. Transfer the salmon to a plate and the pan sauce to a bowl; add 1 tbsp water (double for 4 portions) to the bowl of sauce, stirring to combine.
To the pot of rice, add the remaining mirin; season with S&P. Divide the rice between your bowls. Top with the sesame broccoli and salmon. Serve the remaining pan sauce on the side (add extra water if it still seems too thick). Garnish with as much green top of the scallion as you’d like. Bon appétit!
Health Canada recommends cooking Fish to a minimum internal temperature of 70°C