Ginger Salmon and Grilled Baby Broccoli

Getting kids to try new foods can be a challenge, so finding a meal that my 5-year-old actually asks for again is a pretty big win in our house.  This ginger salmon is one of those recipes—it’s flavorful enough that my wife and I love it, but mild enough that my daughter happily eats it too.  It comes together quickly, uses ingredients we usually have on hand, and you can even marinate the salmon the night before when you know you’ll be short on time.  If you’re cooking for adults only, add some Sriracha or chili garlic sauce to the marinade for a little extra kick.

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Ingredients:

3-4 salmon fillets

1 cup ginger dressing

¼ cup soy sauce

1 TBSP chicken-flavored Better Than Bouillon 

1 TBSP garlic butter confit (regular butter is perfectly fine)

4 heads of baby broccoli

2 scallions

Olive oil

Salt

Pepper

Recipe:

  1. Put your salmon fillets in a container with ginger dressing and soy sauce to marinate.  I like to marinate for at least an hour, but you can leave it for up to a full day.

  2. While the salmon marinates, rinse your rice in a fine mesh strainer under cold water until the water runs clear, about 2 minutes.  Rinsing your rice will help remove excess starch, letting each grain stand on its own.

  3. Heat your water in the microwave, then add the chicken bouillon and garlic butter confit, and stir until combined.  I used the garlic butter confit because I had some leftovers in my fridge, but you can just use regular butter if that’s what you have.

  4. Put your rice and cooking liquid into the rice cooker and let it work its magic.

  5. Preheat your oven to 350.

  6. When your oven is preheated, place the salmon and marinade in a baking dish, cover with aluminum foil, and bake for 22-25 minutes.

  7. While the salmon bakes, season your baby broccoli with olive oil, salt, and pepper.  Preheat your grill pan over medium-high heat, then cook the broccoli for 3-4 minutes per side so it gets a little char.

  8. Remove the salmon from the oven and let it rest.

  9. While the salmon rests, slice your scallions.

  10. To plate, put down a bed of the rice, add your salmon and broccoli, add a couple of spoonfuls of the liquid the salmon cooked in, then top with scallions.