Garlic & Soy-Glazed Salmon with Broccoli & Jalapeño-Lime Sauce

Garlic & Soy-Glazed Salmon

with Broccoli & Jalapeño-Lime Sauce

45 MIN
4 Servings
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
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    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Salmon

    From the Test Kitchen

    For a dynamic pairing to complement seared shrimp, we're making a flavorful sauce of spicy jalapeño pepper, garlic, and lime juice and zest––perfectly tempered by a bed of hearty brown rice.
    CLICK FOR RECIPE CARD

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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Garlic & Soy-Glazed Salmon with Broccoli & Jalapeño-Lime Sauce
    Title
    • 4 Skin-On Salmon Fillets
    • 1¼ cups Brown Rice
    • 1 lb Broccoli
    • 3 cloves Garlic
    • ¼ cup Panko Breadcrumbs
    • 1 Jalapeño Pepper
    • 1 Tbsp Light Brown Sugar
    • 2 Tbsps Soy Sauce
    • 1 Lime
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sesame Oil
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and finely chop 3 cloves of garlic. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

    Make the jalapeño-lime sauce
    2 Make the jalapeño-lime sauce

    In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add as much of the diced pepper as you'd like and 1/3 of the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sugar, worcestershire sauce (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring frequently, 2 to 3 minutes, or until the pepper is softened and the sugar has dissolved. Turn off the heat; stir in the lime zest and the juice of 2 lime wedges. Transfer to a bowl. Rinse and wipe out the pot.

    Cook the rice
    3 Cook the rice

    In the same pot, combine the rice, a big pinch of salt, and 2 1/2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

    Toast the breadcrumbs
    4 Toast the breadcrumbs

    Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil and a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and sesame seeds. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate and season with salt and pepper. Wipe out the pan.

    Cook the broccoli
    5 Cook the broccoli

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add half the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl. Wipe out the pan.

    Cook the fish & serve your dish
    6 Cook the fish & serve your dish

    Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip the fish and add the soy sauce (carefully, as the liquid may splatter) and remaining chopped garlic. Cook, frequently spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish with the cooked rice and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the jalapeño-lime sauce and remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and finely chop 3 cloves of garlic. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

    2 Make the jalapeño-lime sauce

    In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add as much of the diced pepper as you'd like and 1/3 of the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sugar, worcestershire sauce (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring frequently, 2 to 3 minutes, or until the pepper is softened and the sugar has dissolved. Turn off the heat; stir in the lime zest and the juice of 2 lime wedges. Transfer to a bowl. Rinse and wipe out the pot.

    Make the jalapeño-lime sauce
    Cook the rice
    3 Cook the rice

    In the same pot, combine the rice, a big pinch of salt, and 2 1/2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

    4 Toast the breadcrumbs

    Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil and a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and sesame seeds. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate and season with salt and pepper. Wipe out the pan.

    Toast the breadcrumbs
    Cook the broccoli
    5 Cook the broccoli

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add half the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl. Wipe out the pan.

    6 Cook the fish & serve your dish

    Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip the fish and add the soy sauce (carefully, as the liquid may splatter) and remaining chopped garlic. Cook, frequently spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish with the cooked rice and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the jalapeño-lime sauce and remaining lime wedges on the side. Enjoy!

    Cook the fish & serve your dish
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