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Recipe Summary

prep:
15 mins
cook:
18 mins
broil:
8 mins
Servings:
4
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Ingredients

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Directions

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

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

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

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  • 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.

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  • 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 degrees F on an instant-read thermometer.

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  • 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 alongside salmon.

Nutrition Facts

332 calories; total fat 14g; saturated fat 2g; cholesterol 62mg; sodium 239mg; carbohydrates 25g; fiber 6g; protein 30g.

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