Sheet Pan Teriyaki Salmon and Broccoli

Ingredients

• 600 gsalmon fillets
• 500 gbroccoli florets
• 2¼ tbsplow-sodium soy sauce
• 3 tsppure maple syrup
• 2 tsprice vinegar
• 1¼ tbspfresh ginger, grated
• 2cloves garlic
• 1¾ tspcornstarch
• 2 tspcanola or avocado oil
• 1¼ tspsesame seeds
• 200 gdry long-grain white or basmati rice

Method

1. Rinse the rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a large baking sheet with parchment.

3. Whisk the soy sauce, maple syrup, rice vinegar, ginger, garlic, cornstarch and 60 ml (1/4 cup) of water in a small saucepan. Simmer over medium heat, stirring, until thick, about 2 minutes.

   2 min timer

4. Toss the broccoli with the oil and spread it on the tray. Pat the salmon dry and lay it among the broccoli.

5. Roast for 12 minutes, brushing the salmon with the glaze at 6 minutes, until it flakes easily and reaches 63°C (145°F).

   12 min timer

6. Serve over the rice with the rest of the glaze and sprinkle with sesame seeds.

Storing and reheating

Keeps 3 days.