Teriyaki Salmon with Glazed Broccoli Salad

Teriyaki Salmon with Glazed Broccoli Salad
Servings: 4 Prep 15 mins Cook 18 mins Broil 8 mins


  • 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

Make It

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.

5. 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.

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 alongside salmon.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 332, Fat, total (g): 14, chol. (mg): 62, sat. fat (g): 2, carb. (g): 25, fiber (g): 6, pro. (g): 30, sodium (mg): 239, Percent Daily Values are based on a 2,000 calorie diet.