Green Chef

Lemon Teriyaki Glazed Salmon

Roasted broccoli, cashews, sesame rice

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Sear the salmon skin-side up first to get a nice crisp. Reserve extra lemon wedges for squeezing over the dish just before serving for a fresh burst of flavor. Always use a food thermometer to check that salmon is fully cooked (145°F internal temperature). When roasting, keep broccoli pieces similar in size for even doneness, and chop cashews roughly for added texture. Fluff the finished rice with a fork after adding sesame seeds for the best texture.

Ingredients

1 cup Jasmine Rice
12 oz Broccoli
2 whole Atlantic Salmon Fillets
1 whole Garlic
1 whole Lemon
0.25 oz Roasted Cashews
1 oz Gluten-Free Teriyaki Sauce
0.5 oz Agave
1 whole Veggie Stock Concentrate
1 tsp Black and White Sesame Seeds
0 Salt
0 Pepper
0 Cooking Oil
0 Water

Tools

small pot with lid
medium sauté pan
baking sheet
medium bowl
measuring cup
measuring spoons
thermometer
oven mitt
foil
fork
cutting board
paper towels

Click anywhere to see instructions →

Green Chef

Lemon Teriyaki Glazed Salmon

Roasted broccoli, cashews, sesame rice

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

1 cup Jasmine Rice
12 oz Broccoli
2 whole Atlantic Salmon Fillets
1 whole Garlic
1 whole Lemon
0.25 oz Roasted Cashews
1 oz Gluten-Free Teriyaki Sauce
0.5 oz Agave
1 whole Veggie Stock Concentrate
1 tsp Black and White Sesame Seeds
0 Salt
0 Pepper
0 Cooking Oil
0 Water

Tools

small pot with lid medium sauté pan baking sheet medium bowl measuring cup measuring spoons thermometer oven mitt foil fork cutting board paper towels

Mise en Place

Prepare Produce and Nuts

Wash and dry all fresh produce. If necessary, cut broccoli into bite-size pieces. Mince 1 whole garlic clove (or more, if doubling). Quarter 1 whole lemon (or 2 whole lemons for 4 servings). Roughly chop ¼ oz roasted cashews (or ½ oz roasted cashews for 4 servings).

Measure and Ready Ingredients

Measure out 1 cup jasmine rice (or 2 cups jasmine rice for 4 servings), 1 tsp black & white sesame seeds (or 2 tsp for 4 servings), gluten-free teriyaki sauce, agave, veggie stock concentrate, and have cooking oil, salt, and pepper on hand.

Preheat Oven and Prep Equipment

Preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil it. Get out a small pot with lid for the rice, a medium sauté pan, a baking sheet, and a medium bowl.

Pat Salmon Dry

Pat 2 (5 oz) sustainably raised Atlantic salmon fillets (or 4 (5 oz) fillets for 4 servings) dry with paper towels and season with salt and pepper just before cooking.

Cooking Steps

Cook Rice

Preheat oven to 425 degrees. Bring jasmine rice, 1 cup water (2 cups for 4 servings), and 1/4 teaspoon salt (1/2 teaspoon for 4) to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water is absorbed. Remove from heat. (You'll finish the rice in Step 6.)

Start Prep & Roast Broccoli

Cut broccoli into bite-size pieces if necessary. Place broccoli in a medium bowl. Season with salt and pepper. Stir to coat. Spread broccoli out in a single layer on one half of a lightly oiled, foil-lined baking sheet. (For 4 servings, spread broccoli out across entire sheet.) Roast about 5 minutes. (You'll add the salmon in Step 3.)

Season & Cook Salmon

Pat sustainably raised Atlantic salmon fillets dry with paper towels. Season with salt and pepper. Heat 1 teaspoon cooking oil in a medium sauté pan (large sauté pan for 4 servings) over medium-high heat. Add salmon to hot pan, skin sides up. Sear 2-3 minutes, or until salmon easily releases from pan. Transfer salmon, skin sides down, to empty side of baking sheet with broccoli. (For 4, leave broccoli roasting and add salmon to a second baking sheet.) Roast 5-7 minutes, or until salmon is fully cooked and broccoli is tender. (Reserve pan.) Transfer salmon to a cutting board.

Prep Aromatics and Cashews

Mince garlic. Quarter lemon. Roughly chop roasted cashews.

Make Sauce

Heat pan used for salmon over medium-high heat. Add garlic to hot pan. Cook about 1 minute, or until fragrant, stirring frequently. Add gluten-free teriyaki sauce, agave, veggie stock concentrate, and juice from two lemon wedges (four wedges for 4 servings). Cook 1-2 minutes, or until sauce has thickened slightly, stirring frequently. Season with salt and pepper to taste.

Finish Rice

Add black and white sesame seeds to pot with rice. Fluff rice with a fork.

Plate Your Dish

Divide sesame rice between plates. Top with salmon. Drizzle with lemon teriyaki sauce. Mound roasted broccoli next to salmon. Garnish broccoli with cashews. Serve with remaining lemon wedges. Enjoy!

← Click anywhere to see ingredients