All Recipes - Teriyaki-Glazed Salmon with Sesame Broccoli & Herbed Brown Rice Pilaf

Teriyaki-Glazed Salmon with Sesame Broccoli & Herbed Brown Rice Pilaf



This teriyaki-glazed salmon is a MIND Diet-friendly dish that brings together the perfect balance of umami-rich flavors, brain-boosting nutrients, and vibrant textures. Paired with sesame broccoli and a light herbed brown rice pilaf, this dish is both nourishing and deeply satisfying

Teriyaki-Glazed Salmon with Sesame Broccoli & Herbed Brown Rice Pilaf

Servings: 4

Ingredients

  • 4 4-6 oz salmon fillets
  • 2 tbsp tamari
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp ginger, grated
  • 1 clove garlic, minced
  • 1 tsp sesame oil, optional

For the Skillet Sesame Broccoli

  • 4 cups broccoli
  • 1 tbsp olive oil
  • salt, to taste
  • pepper, to taste
  • sesame oil

For the Herbed Brown Rice Pilaf

  • 1 cup brown rice, uncooked
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tbsp parsley
  • 1 tsp lemon zest
  • salt, to taste
  • pepper, to taste

Instructions

  1. Rinse 1 cup brown rice under cold running water for 30 seconds to remove excess starch. Drain well.
  2. In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
  3. Add the rinsed rice and toast for 2 to 3 minutes, stirring frequently, until lightly golden and fragrant.
  4. Pour in 2 cups water or vegetable broth.
  5. Bring to a boil, then reduce heat to low, cover with a lid, and let it simmer for 40 to 45 minutes, until the rice is tender and liquid is absorbed.
  6. Remove from heat and let sit for 5 minutes, covered.
  7. Fluff with a fork, then stir in: 2 tablespoons fresh herbs (parsley, cilantro, or chives), chopped; 1 teaspoon lemon zest; Salt and pepper to taste
  8. Make the marinade: In a small bowl, whisk together tamari, maple syrup, vinegar, ginger, garlic, and sesame oil.
  9. Heat a large skillet over medium heat and add 1 tbsp olive oil.
  10. Place salmon fillets skin-side down and cook for 4-5 minutes, until the bottom is golden and crispy.
  11. Flip salmon, deglaze the pan with 1-2 tbsp of water, then pour half the marinade over the fillets.
  12. Put the lid on, and cook for another 3-7 minutes, until the salmon is cooked through on the inside (I usually cut one in half to check) and the sauce thickens slightly.
  13. Remove salmon from the skillet and set aside. I recommend putting it on a plate with another plate over it.
  14. In the same skillet (don’t wipe it out!), add broccoli florets, 1-2 tbsp water and the rest of the marinade.
  15. Cover and cook on medium head for about 8 minutes, stirring occasionally.
  16. Turn off the heat and toss with sesame seeds (optional).
  17. Spoon herbed rice pilaf onto plates.
  18. Top with seared salmon and sesame broccoli.
  19. Garnish with extra fresh herbs if desired.

Why You'll Love This



Published: Mar 02, 2025