High-protein teriyaki salmon with broccoli and brown rice

High-protein teriyaki salmon with broccoli and brown rice: a balanced recipe with salmon, soy sauce, ginger, broccoli and nutty brown rice.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 520 kcal per serving
• Protein: 40 g
• Fat: 18 g
• Carbs: 45 g

Ingredients

• 2 wild salmon fillets (about 150g each)
• 100 g brown rice
• 300 g broccoli
• 1 tbsp maple syrup
• 1 piece of ginger (about 2 cm)
• 1 clove of garlic
• 1 tbsp olive oil
• 1 tsp sesame seeds
• 1 pinch of salt
• 3 tbsp soy sauce

Method

You’ll need: frying pan · steamer basket

1. Cook the brown rice according to the packet instructions until soft but still with a little bite.
2. Stir the soy sauce, maple syrup, finely grated ginger and crushed garlic together into a marinade. Leave the salmon to marinate in it briefly.
3. Cut the broccoli into florets and cook in lightly salted water or in a steamer basket until tender-crisp.
4. Heat the olive oil in a frying pan and fry the salmon on both sides over a medium heat. Add the rest of the marinade and let it reduce briefly until the salmon is glazed.
5. Take care not to cook the salmon for too long, so it stays juicy inside and the sauce doesn't get too salty.

Good to know

When it needs to be quick, this dish is a reliable classic. Juicy, savoury, uncomplicated – and a proper, hearty meal.

Swaps

Salmon → trout (also provides protein and omega-3 fatty acids); brown rice → quinoa (more protein and minerals); maple syrup → date syrup (unrefined sweetness); sesame seeds → chopped almonds (more vitamin E and a little more protein; contains tree nuts).

Allergens

Contains fish, soya and sesame; generally suitable for children if you use little salt and cook the salmon through – and in pregnancy, too, only eat it fully cooked. Contains: gluten (soy sauce).

Dairy-free recipes