One of my most favorite things is a new cookbook, and adding Go To Dinners by the Barefoot Contessa to my growing collection this Christmas {thanks Mom & Dad!} has already proved incredibly valuable. One of the very first things I made from this cookbook shortly after receiving it was this Salmon Teriyaki with Broccolini. We make salmon and veggies for dinner almost every week but this was a fun and tasty way to switch up our typical meal. The sauce is super easy to make with pantry ingredients and drizzled over all parts of the dish made it incredibly tasty and the perfect weeknight dinner. We'll definitely be adding this one to our weekly "go to dinners" and you should too!
Salmon Teriyaki & Broccolini
Ingredients
Olive oil
3 Tbsp soy sauce
1 1/2 Tbsp maple syrup
2 tsp toasted sesame oil
1 Tbsp minced fresh ginger
1 Tbsp minced garlic {about 3 cloves}
1/4 tsp crushed red pepper flakes
4 skinless salmon fillets
Salt & Pepper
1 1/2 lbs broccolini, lower thirds of the stems discarded
Steamed Basmati Rice
Instructions
1. Preheat oven to 400 degrees.
2. In a small saucepan, combine 3 Tbsp olive oil, the soy sauce, maple syrup, sesame oil, ginger, garlic, and red pepper flakes. Bring to a boil over medium heat, lower heat, and simmer for about 2 minutes. Set aside.
3. Arrange salmon in baking dish with just a small space between them. Sprinkle with salt & pepper and spoon the soy sauce mixture evenly over the fillets {you may not use all of it}. Roast on upper rack for 12-15 minutes to desired doneness, depending on thickness of salmon.
4. At the same time, place broccolini on a sheet pan, drizzle with olive oil and sprinkle with salt & pepper. Toss with your hands and spread out in a single layer. Roast on the lower rack of the oven for about 10-12 minutes, tossing once, until crisp tender.
5. Serve salmon & broccolini with basmati rice and drizzle with remaining sauce and/or pan juices.
adapted from go to dinners
serves 4
xoxo,
stephanie marie
