15 hours ago
Monday, January 18, 2016
Just because I post new and exciting recipes 4 days a week, doesn't mean I don't get tired of trying to coming up with new and exciting things to cook 4 days a week!
I sometimes just want easy and normal, no fuss.
I don't want to tell you that this is the easiest dinner I make, because boiling pasta and sauteeing some oil and garlic with a can of anchovies is easier......but this is up there with super easy dinners.
And it's really delicious too.
I remember this recipe from one of the first cookbooks I had when I was first married called REAL SIMPLE RECIPES, based on the magazine of the same name.
I learned a lot of basic cooking skills from that book back then.
How to make the best chili with beer, beef and beans, and this recipe, that I am still making it 20 years later.
Put this in your weeknight repertoire. I am sure you can jazz it up with garlic or edible flowers if you like.
Heck, you can even microwave the broccoli if you are really lazy.
(I can't believe I just used the word "heck").
Glazed Salmon with Broccoli Rice: serves 2 people
1 lb. salmon cut into 2 portions, (I like skin on)
1/4 cup dark brown sugar
2-3 tbsp of soy sauce
kosher salt & pepper
1 small red onion, cut into thick slices
fresh broccoli florets
Preheat oven to 450F.
Mix the brown sugar with soy sauce to make a thick glaze.
Line a baking sheet w/ aluminum foil and spray with cooking spray.
Lay the salmon filets with the red onions nestled in between on the sheet pan and drizzle with some olive oil. Sprinkle everything w/ kosher salt & pepper.
Brush half the soy glaze on the salmon, saving the rest of the glaze for the end of roasting.
Place in the preheated oven and bake at 450F for 10 minutes, depending on the thickness of the fish.
During the last 2 minutes of cooking, brush the rest of the glaze over the fish and finish roasting.
Steam the broccoli florets for 4 minutes in boiling water. Drain and set aside.
I like basmati rice with this dish, but any rice of your choice is fine. Mix in the steamed broccoli with the cooked rice and keep covered so it stays warm until the fish is done.
Serve the fish on top of the rice and broccoli and drizzle the juices and glaze over the plate.
Eat and enjoy!