Easy Rice with Ginger-Soy Salmon and Broccoli – Good Housekeeping

It’s a one-pan wonder.
Inspired by

Marge Perry’s recipe, this is our take on sheet pan cooking 2.0, where everything (yes, even the rice!) is baked on the same pan—no pots or skillets required. A soy vinaigrette adds flavor to the broccoli and salmon during the cooking process and is spiked with sesame and scallions at the end for a delicious sauce to spoon on top.
soy sauce
rice vinegar
dark brown sugar
 large cloves garlic, grated and divided
grated and divided
grated fresh ginger, divided
long-grain white rice, rinsed
Kosher salt
broccoli crowns, trimmed and cut into 1/2-in. pieces
olive oil
5-oz skinless salmon fillets
toasted sesame oil
toasted sesame seeds
scallions, thinly sliced and divided
Running cold water over a bowl of long-grain rice until the water is clear removes extra starch, which will keep grains from clumping and create more tender rice.

NUTRITIONAL INFORMATION (per serving): About 401 calories, 14.5 g fat (2.5 g saturated), 64 mg cholesterol, 665 mg sodium, 31 g carbohydrate, 2 g fiber, 7 g sugar (2 g added sugar), 36 g protein
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 

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