Glazed Salmon with Broccoli and Rice

I don’t believe that the term ichthyophobia, or fear of fish accurately describes my husband Stephen’s reluctance to eat fish. He will consume fish as long as it tastes like something that bears no resemblance to the species, such as fish burgers with extra ketchup, pickles and spicy mayo please, tuna fish sandwiches heaped with lettuce and tomatoes, and gefilte fish slathered with a thick layer of chrein, the magenta-colored beet and horseradish condiment that we rate by its ability to clear your sinuses like a stick of dynamite. Definitely a perplexing trait for someone born under the sign of Pisces.

Glazed Salmon with Broccoli and Rice

From time to time I continue to test Stephen’s aversion to eating fish by preparing especially tempting recipes that are ultimately relegated to the waste bin. That is until I surprised him recently with this winning dinner from Cook’s Country magazine for glazed salmon with broccoli and rice. I blinked in disbelief as he cleaned his plate and then scooped up the leftovers enthusiastically from the serving platter. This easy one-dish meal is enhanced with potent Asian flavors that will please even your most reluctant fish-eater. From now on, I will be including this recipe in my regular dinner rotation, right after fish burgers of course.

Assemble your ingredients. The ingredients for the sauce are shown on the right.

Adjust the oven rack to the middle position and preheat the oven to 400 F. Rinse the rice in a fine-mesh strainer under cold running water for a minute to remove the excess starch. Combine the rice, 1 3/4 cups water and 1 tablespoon of consommé powder in a broiler-safe 9X13 inch pan. Cover the pan tightly with aluminum foil and bake until the rice is tender and the water is completely absorbed, about 30 minutes.

While the rice is baking, combine the sauce ingredients in a bowl. Remove 1/4 cup of sauce to a different bowl and set it aside. Slice the shitake mushrooms thinly and cut the broccoli into 1 1/2 inch pieces. Combine the sliced mushrooms and broccoli in a large bowl. Combine well with 2 tablespoons of oil and 1/2 teaspoon of salt.

When the rice is done, remove the pan from the oven. Set the oven to broil. Carefully remove the foil allowing the steam to escape away from you. Place one salmon fillet, skin-side down along each edge of the pan, on top of the rice. Brush the tops and sides of each piece of salmon with the reserved 1/4 cup of sauce. Place the broccoli and mushroom mixture in the center and in the corners of the pan, so that no rice is exposed. Don’t cover the fish. Return the dish to the oven and broil until the vegetables are dark around the edges and the temperature of the fish is 125 F. This took 12 minutes in my oven. Serve, passing the extra sauce separately.

Print Recipe

Glazed Salmon with Broccoli and Rice

Meat, Chicken and Fish

By Cecelia Jenkins, Cook's Country June/July 2019 – Serves: 4

Prep Time: 10 minutes – Cooking Time: 42 minutes – Total Time: 52 minutes

One pan dinner of rice, glazed salmon, broccoli and shitake mushrooms enhanced with a sweet, tangy Asian-style sauce

Ingredients

• Rice, Vegetables and Salmon
• 1 3/4 cups water
• 1 tablespoon consommé powder
• 1 cup long-grain white rice, rinsed
• 4 cups broccoli florets cut into 1 1/2 inch pieces
• 4 ounces shitake mushrooms, stemmed and sliced thin
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 4 (6-8 ounce) center-cut salmon fillets, 1 to 1 1/2 inches thick, skin-on or skinless, your choice
• Sauce
• 2 tablespoons ketchup
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons packed brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 2 teaspoons Asian chili-garlic sauce
• 1 teaspoon grated fresh ginger

Instructions

For the rice, vegetables and salmon:

1

Adjust the oven rack to the middle position and preheat the oven to 400 F. Combine the water, consommé powder and rice in a broiler-safe 9X13 inch baking dish. Cover tightly with aluminum foil and bake until the rice is tender, approximately 30 minutes.

While the rice is baking:

2

Combine the sauce ingredients in a bowl. Remove 1/4 cup of sauce to a different bowl and set it aside. Reserve both bowls of sauce.

3

Slice the shitake mushrooms thinly and cut the broccoli into 1 1/ inch pieces. Combine the sliced mushrooms and broccoli in a large bowl. Combine well with 2 tablespoons of oil and 1/2 teaspoon of salt.

Rice, vegetables and salmon (cont'd):

4

When the rice is done, remove the pan from the oven. Set the oven to broil. Carefully remove the foil allowing the steam to escape away from you.

5

Place one salmon fillet, skin side down along each edge of the pan, on top of the rice. Brush the tops and sides of each piece of salmon with the reserved 1/4 cup of sauce. Place the broccoli and mushroom mixture in the center and in the corners of the pan, so that no rice is exposed. Be careful not to cover the fish.

6

Return the dish to the oven and broil until the vegetables are dark around the edges and the temperature of the fish is 125 F., approximately 12 minutes . Serve, passing the extra sauce separately.

Notes

Leftovers can be served gently heated or at room temperature for lunch the next day.