January 18, 2010
Teriyaki Salmon with Glazed Broccoli Salad
2 TBS honey
2 TBS low sodium teriyaki sauce
1 TBS rice wine vinegar
4 scallions timmed and sliced
2 cloves garlic- minced
1/2 cup sliced almonds
1 bunch broccoli- cut in to bite size pieces
4 salmon fillets (4 oz size)
2 tsp. corn starch
Combine honey, teriyaki sauce, vinegar, scallions and garlic. Divide in half- set aside.
Line a baking sheet with foil. Position top oven rack 6 inches from heating element.
Toast almonds over medium heat for 6 minutes. Remove almonds-wipe out skillet.
Place 1/4 cup water in skillet. Add broccoli and cook, covered for 7 -8 minutes.
Place salmon on baking sheet and brush with 1/2 the teriyaki mixture. Broil for 5 to 8 minutes.
Stir corn starch into remaining teriyaki mixture and pour in to skillet.
Bring to a simmer Cook for 4 minutes to thicken the glaze.
Stir in almonds and serve with salmon.
Jen: Salmon: 7 Broccoli: 9
Kile: Salmon: 5 Broccoli: 7
Kiley: not home for dinner
Madee: Salmon: 1 Broccoli: 6.5
Destrie: Salmon: not good Broccoli: Good