Teriyaki Salmon with Glazed Broccoli Salad

By yollymg

Ingredients

• 2 tablespoons honey
• 2 tablespoons low
• sodium teriyaki sauce
• 1 tablespoon rice wine vinegar
• 4 scallions, trimmed and thinly sliced
• 2 cloves garlic, minced
• 1/2 cup sliced almonds
• 1 bunch broccoli (1 1/2 pounds), cut into florets; stalks peeled and cut in 1/4-inch coins
• 4 salmon fillets, about 4 ounces each
• 2 teaspoons cornstarch
• ~

Details

Servings 4

Preparation

Step 1

1. In small bowl, blend honey, teriyaki, vinegar, scallions and garlic; divide in half and set aside.

2. Adjust top oven rack so that it is 6 inches from heating element and heat broiler. Line a rimmed baking sheet with aluminum foil.

3. Heat a large nonstick skillet over medium-high heat; toast almonds for 6 minutes. Remove almonds; carefully wipe out skillet.


4. Place 1/4 cup water in skillet; reduce heat to medium-low. Add broccoli and cook, covered, for 7 to 8 minutes or until bright green and tender.


Place salmon on prepared baking sheet; brush with half of the reserved teriyaki mixture. Broil salmon 5 to 8 minutes or until top is browned and the interior temperature registers 120° on an instant-read thermometer.


6. Stir cornstarch into remaining reserved teriyaki mixture and pour into skillet. Bring to a simmer and cook, stirring, for 4 minutes or until sauce has reduced to a thick glaze. Stir in almonds and serve along side salmon.