Description
A vibrant weeknight meal featuring crispy salmon glazed in zesty orange, served over fluffy rice and tender broccoli. Light, nourishing, and ready in 30 minutes.
Ingredients
4 salmon fillets (4–6 oz each)
1/2 cup fresh orange juice
1 tbsp orange zest
2 tbsp tamari (gluten-free)
1 tbsp maple syrup
1 tbsp grated ginger
3 cups cooked jasmine rice
2 cups broccoli florets
1 tbsp sesame oil
2 green onions, sliced
2 tbsp toasted sesame seeds (optional)
Instructions
Whisk orange juice, zest, tamari, maple syrup, and ginger in a bowl.
Place salmon in an airtight container, pour half the glaze over it, and marinate 15-20 minutes.
Heat sesame oil in a skillet over medium-high. Sear salmon skin-side down until crispy (4-5 minutes). Flip and spoon remaining glaze over salmon. Cook 3-4 minutes until cooked through.
Steam broccoli in a steamer basket over simmering water until tender (4-5 minutes). Mix with reserved glaze drizzle.
Divide rice among bowls, top with salmon, broccoli, green onions, and sesame seeds.
Notes
Marinate salmon up to 2 hours in fridge.
Use quinoa instead of rice for a grain-free option.
Store leftovers in an airtight container for 2-3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 9g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg