Teriyaki and salmon are a match made in heaven. The rich salmon can stand up to the flavorful sauce without being overpowered. We’ve paired our fish filets with crisp broccoli and fluffy rice to make this a complete meal.
Teriyaki Salmon with White Rice and Broccoli
Ingredients
- 2 -4 salmon filets
- 1-2 packages white rice
- 1-2 packages broccoli
- 2-4 packets teriyaki sauce
- 1-2 packets sesame seeds
- 1-2 packets ponzu sauce
Directions
1) Place packets of teriyaki sauce, ponzu sauce, and sesame seeds on the counter to thaw.
2) Place salmon filets on the Suvie roasting rack set within a Suvie pan. Season with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp freshly ground pepper (for 4 servings, use 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp ground black pepper). Place pan in the top zone of Suvie.
3) Open white rice and broccoli florets into a Suvie pan. Season with 1 tbsp olive oil, 1/2 tsp of salt and freshly ground pepper (for 4 servings, use 2 tbsp olive oil and 1 tsp salt, and 1/2 tsp ground black pepper). Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast for 20 minutes)
Top Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 23 minutes)
5) Remove pans from Suvie. Set salmon aside to rest for 4 minutes. Fluff rice and broccoli with a fork and season with ponzu sauce. Divide between plates with salmon filets. Garnish salmon filets with the teriyaki sauce and sesame seeds.
Nutritional Information per serving (2-4 servings per recipe): Calories 650, Total Fat 25g, Total Carbohydrates 62g, Total Sodium 930mg, Total Protein 40g.
