Sweet Paprika Roasted Salmon
with Garlic Rice, Broccoli & Ponzu Mayo
with Skin-On Salmon Fillets
Active:
20m
Total:
35m
Brown sugar and togarashi—a staple of Japanese cuisine which highlights paprika, dried orange peel, and more—coats flaky salmon fillets before roasting in the oven until caramelized. Garlic rice and sesame roasted broccoli make for the perfect sides.
Details
Brown sugar and togarashi—a staple of Japanese cuisine which highlights paprika, dried orange peel, and more—coats flaky salmon fillets before roasting in the oven until caramelized. Garlic rice and sesame roasted broccoli make for the perfect sides.
Nutrition per serving
Customer Favorite
Customize It
30g Of Protein
Ingredients
2 each
Skin-On Salmon Fillets
½ cup
Long Grain White Rice
8 oz
Broccoli
2 clove
Garlic
1 tbsp
Sesame Oil
1 tbsp
Light Brown Sugar
2 tbsp
Mayonnaise
1 tbsp
Vegetarian Ponzu Sauce
½ tbsp
Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. In a bowl, combine the mayonnaise and ponzu sauce; season with salt and pepper. In a separate bowl, combine the togarashi and sugar; season with salt and pepper.
step 2
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Carefully add the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat.
step 3
Start the broccoli
Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil; drizzle with the sesame oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.
step 4
Roast the fish & serve your dish
Carefully coat the other side of the foil with a drizzle of olive oil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully transfer to the oiled portion of the sheet pan, skin side down. Evenly top with half the ponzu mayo (avoiding any contact between the raw fish and remaining mayo) and enough of the togarashi sugar to coat (you may have extra). Return to the oven and roast 10 to 15 minutes, or until the broccoli is tender when pierced with a fork and the fish is browned and cooked through. Remove from the oven. Serve the roasted fish with the cooked rice and roasted broccoli. Top the fish with the remaining ponzu mayo. Enjoy!
The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. In a bowl, combine the mayonnaise and ponzu sauce; season with salt and pepper. In a separate bowl, combine the togarashi and sugar; season with salt and pepper.
step 2
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Carefully add the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat.
step 3
Start the broccoli
Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil; drizzle with the sesame oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.
step 4
Roast the fish & serve your dish
Carefully coat the other side of the foil with a drizzle of olive oil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully transfer to the oiled portion of the sheet pan, skin side down. Evenly top with half the ponzu mayo (avoiding any contact between the raw fish and remaining mayo) and enough of the togarashi sugar to coat (you may have extra). Return to the oven and roast 10 to 15 minutes, or until the broccoli is tender when pierced with a fork and the fish is browned and cooked through. Remove from the oven. Serve the roasted fish with the cooked rice and roasted broccoli. Top the fish with the remaining ponzu mayo. Enjoy!
The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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