- 4
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 (1-1/2 pounds) broccoli cut into florets; stalks peeled and cut in 1/4-inch coins
- 4 filets (about 4 ounces each) salmon
- 2 teaspoons cornstarch
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 rimmed baking sheet with aluminum foil.
3. Heat 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.
5. Place salmon on prepared baking sheet; brush with half of reserved teriyaki mixture. Broil salmon 5 to 8 minutes or until top is browned and interior temperature registers 120 degrees on instant-read thermometer.
6. Stir cornstarch into remaining reserved teriyaki mixture and pour into skillet. Bring to simmer and cook, stirring, for 4 minutes or until sauce has reduced to thick glaze. Stir in almonds and serve alongside salmon.