Grilled Teriyaki Salmon with Steamed Broccoli and Brown Rice
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 40 min · Fish · pescatarian, dairy-free, high-protein
887 cal
51g protein
101g carbs
31g fat
per serving · estimated
Ingredients
- 2 pieces Salmon fillets (6 oz each)
- 2 tbsp Teriyaki sauce
- 2 3/4 cups Broccoli florets
- 1 cup Brown rice
- 3/4 tbsp Olive oil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Bring 3 cups of water to a boil in a medium saucepan, add rice, reduce heat to low, cover, and simmer for 30-35 minutes until tender and water is absorbed.
- Preheat the grill or grill pan over medium-high heat for about 5 minutes until hot.
- Brush each salmon fillet with 1 tbsp teriyaki sauce on all sides.
- Place the salmon fillets skin-side down on the grill. Grill for 6-8 minutes, then flip and cook for another 2-3 minutes until the internal temperature reads 145°F and the flesh flakes easily.
- While the salmon cooks, steam broccoli florets until bright green and tender, about 5-7 minutes, using a steamer basket or microwave.
- Transfer the cooked rice to a serving bowl and fluff with a fork.
- Arrange the salmon on plates, serve with steamed broccoli, and drizzle a little extra teriyaki sauce if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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