This teriyaki-glazed salmon with corn and broccoli is an easy and healthy meal you can have ready in less than thirty minutes.
This dish is packed with protein and omega-3 healthy fats from the salmon and fibre from the vegetables. Salmon also contains vitamin D, among other nutrients.
The teriyaki glaze has only 2 ingredients: soy sauce and mirin, which are available in major supermarkets and Asian grocers. I use gluten-free tamari, but any soy sauce will do. I served this dish with cooked basmati rice. Feel free to use a lower carbohydrate substitute (such as cauliflower rice or konjac rice).
Teriyaki-glazed salmon with corn and broccoli
- 1 corn cob
- 1 head of broccoli
- 1 tbsp ghee or oil
- 2 salmon fillets skin on
- 1 tbsp tamari or other soy sauce
- 1 tbsp mirin
- cooked rice or substitute see above
- Place corn in a pot with water. Bring to a boil and cook for 3-5 minutes. Cut kernels off cob with a knife, reserve.
- Steam broccoli for a few minutes until bright green, reserve.
- Heat pan to medium-high. Add oil and let it heat. Add salmon fillets, skin down. Cook for about 5 minutes, until the skin is crispy and no longer sticks to the pan. Turn and cook on all sides.
- Serve fish on plates skin side down or to one side.
- Add soy sauce and mirin to hot pan to reduce slightly. Spoon sauce on salmon.
- Add corn, broccoli and rice on the side and enjoy.
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