Soy-Marinated Salmon with Coconut Rice and Broccoli
Prep time: 30 minutes
Cook time: 30 minutes
Yields: 2 large servings
¼ cup soy sauce
¼ cup water
1 tablespoon brown sugar
1 clove garlic, minced
1 teaspoon minced ginger
2 salmon filets
½ cup Calrose rice
½ cup full-fat coconut milk
½ cup water
¼ teaspoon sea salt
3 cups bite-size broccoli florets
Black and white toasted sesame seeds, for serving
30 minutes before cooking, combine the soy sauce, water, brown sugar, minced garlic, and minced ginger in a bowl. Add in the salmon filets, cover, and refrigerate for 30 minutes.
When ready to cook, combine the rice with the coconut milk, water, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. After 15 minutes, place the broccoli on top of the cooking rice, cover, and cook until the broccoli is steamed and the rice is cooked through.
To cook the salmon, preheat the oven to 450˚F. Remove the salmon from the marinade and place in a roasting pan. Bake for 12 to 14 minutes.
Assemble with the rice, salmon, and broccoli. Top with toasted sesame seeds before serving.