“This is my all-time favorite weeknight meal. It is quick and healthy. I make it at least once week and we never tire of it. It takes a mere twenty minutes, goes great with a white wine, and only requires three pans! What’s not to love?” – Andi
- Salmon + Marinade
1 tablespoon of Thai Sweet Chili Sauce
0.25 cup of Ponzu Soy Sauce (Standard Soy Sauce works if you don’t have Ponzu)
1 small (nickel-sized) knob of Ginger – peeled and smashed
2 each Garlic Clove – minced
- 2 Fillets of Salmon
- 1 tablespoon of Vegetable Oil
- 1 head of Broccoli
- 1 tablespoon of Butter
- 2 each Garlic Cloves – minced
- 1 cup Minute Brown Rice
- 1/2 Onion – diced
- 1 cup of water
Salmon + Marinade
- All all ingredients to a bowl and mix.
- All the salmon fillets to the marinade and let set for at least one hour.
- After salmon is marinaded, place on salmon fillets on a paper towel with skin side down. Pat the skin dry.
- Heat a sauté pan on medium. Coat bottom of pan with vegetable oil.
- Place the salmon carefully in the pan, skin side down. Sear on one side for five minutes or until skin is crispy.
- Carefully flip your salmon and sear on the other side for five minutes.
- Turn off the pan and let it rest for five minutes before serving.
- Heat a sauté pan on low-medium.
- Add butter.
- After butter is melted, add the minced garlic.
- Heat the garlic until it is translucent. Make sure to pay close attention to the garlic as it can burn easily if your pan is too hot.
- Add broccoli and stir to coat with the garlic butter.
- Add enough water to steam broccoli, but not so much that you drown the broccoli.
- Cover your pan with a lid and heat on medium for ten minutes.
- After ten minutes take the lid off and season with salt and pepper.
- Cook the onion over medium heat until translucent, or for about three minutes.
- Add water and bring to a boil.
- Add rice and cover.
- Lower the temperature to low-medium.
- Cook for ten minutes or until the rice is finished.