Teriyaki Salmon Recipe

For the Teriyaki Salmon

1. Preheat the oven to 205 ºC (400 ºF ) degrees. Arrange two racks evenly spaced in the oven.
2. In a small saucepan, combine the olive oil, soy sauce, maple syrup, sesame oil, ginger, garlic, and chili flakes. Bring to a boil over medium heat, lower the heat, and simmer for just 2 minutes. Set aside.
3. Arrange the salmon, rounded sides up, in a baking dish just large enough to hold them with a little space between the fillets. Sprinkle with 1 teaspoon salt and ½ teaspoon black pepper and spoon the soy sauce mixture evenly over the fillets. Roast on the upper rack for 12 to 13 minutes for rare or 13 to 14 minutes for medium, depending on the thickness of the fillets.
4. At the same time, place the broccolini on a sheet pan, drizzle it with 4 tablespoons olive oil and sprinkle with 1½ teaspoons salt and ¾ teaspoon black pepper. Toss with your hands and spread out in one layer. Roast the broccolini on the lower oven rack for 10 to 12 minutes, tossing once, until crisp-tender.
5. Place the salmon, broccolini, and basmati rice on four plates and spoon the pan juices over the salmon. Serve hot.

For the Steamed Basmati Rice

1. Combine 625 g (2½ cups) water, rice, butter, and salt in a medium saucepan.
2. Bring the water to a boil over medium heat, lower the heat, cover, and simmer for just 10 minutes. Turn off the heat and allow the rice to sit, covered, for 3 to 5 minutes, until just cooked through. Fluff with a fork and serve hot.