Ingredients
Scale
- 2 (6-ounce) salmon fillets
- 1/4 cup honey
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon minced garlic
- 1 cup uncooked brown rice
- 1 cup broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Step 1: Cook the brown rice according to the package directions. While the rice cooks, preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
- Step 2: Whisk together the honey, soy sauce, and minced garlic in a small bowl to create the glaze. Place the salmon fillets on the prepared baking sheet and brush half of the glaze mixture evenly over the top of the fish.
- Step 3: Toss the broccoli florets with the olive oil, salt, and pepper, and place them on the same baking sheet alongside the salmon. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- Step 4: Once the salmon is cooked through, remove the baking sheet from the oven and immediately brush the remaining glaze over the hot salmon fillets.
- Step 5: To assemble the bowl, divide the cooked rice between two serving bowls. Top each bowl with a glazed salmon fillet and half of the roasted broccoli. Garnish generously with sesame seeds before serving.
Notes
- Keep any leftover assembled bowls refrigerated for a maximum of two days, but for best flavor, store the rice and glazed salmon in separate sealed containers.
- When reheating salmon, avoid the microwave; instead, gently warm the fillet in a toaster oven or 300°F oven to preserve its moisture and the sticky glaze.
- Introduce a pop of acidity and color by serving the finished bowl with a sprinkle of thinly sliced scallions or a wedge of fresh lime for squeezing over the savory glaze.
- The instruction to brush the second half of the glaze immediately after baking is key; the residual heat caramelizes the honey and ensures a beautiful, sticky shine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American