Orange Ginger Salmon & Steamed Broccoli Bowl
Orange-ginger baked salmon with steamed broccoli over brown rice.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Makes
- 4 bowls
Baking salmon in a shallow pool of orange-ginger sauce keeps it moist and flavors it at the same time. The pan juices reduce into a glaze to spoon over the rice.
Why this recipe works
The sauce keeps the salmon moist in the oven, then becomes the glaze.
Ingredient notes
Zest the orange before juicing.
Common mistakes
- Overbaking.
- Skipping the zest.
What to serve with it
Sesame seeds or scallions.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Baste the salmon halfway. Thicken the glaze just before serving.
Swaps and variations
Use soy sauce (not gluten-free). Use jasmine rice.
Storing and reheating
Refrigerate within 2 hours for up to 3 days.
Recipe
Orange Ginger Salmon & Steamed Broccoli Bowl
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
You’ll need: baking dish; small saucepan; steamer basket; medium saucepan with lid; instant-read thermometer
Method
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes; rest 10 minutes.
-
Heat the oven to 400°F (200°C). Whisk the orange juice, zest, tamari, honey and ginger in a baking dish. Add the salmon and spoon sauce over.
-
Bake 12 to 15 minutes, until it flakes easily and reaches 145°F (63°C).
-
Pour the pan juices into a small saucepan, add the cornstarch mixture and simmer 1 minute until glossy.
-
Steam the broccoli 4 to 5 minutes.
-
Divide rice and broccoli among 4 bowls, add salmon and spoon the glaze over.
Questions
Can I use bottled juice?
Fresh is brighter; unsweetened bottled works.
Can I pan-sear instead?
Yes; see our Japanese Salmon Teriyaki Sticky Rice Bowl's method.
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