teriyaki salmon with glazed broccoli salad

Ingredients teriyaki salmon with glazed broccoli salad

2 tbsp honey
2 tbsp teriyaki sauce low-sodium
1 tbsp rice wine vinegar
2 clove garlic minced
1 bunch (1 1/2lb) broccoli cut into florets; stalks peeled & cut into 1/4in coins
4 fillets 4oz ea salmon
2 tsp cornstarch
4 scallions trimmed & sliced

how to make teriyaki salmon with glazed broccoli salad

In small bowl, blend honey, teriyaki, vinegar, scallions & garlic; divide in half, set aside.

Adjust top oven rack so that it is 6in from heating element and heat broiler. Line a rimmed baking sheet with foil.

Heat a lg nonstick over med-high heat.

Place 1/4c water in skillet reduce heat to med-low. Add broccoli and cook covered for 7-8 min or until bright green and tender.

Place salmon on baking sheet, brush with half reserved mixture. Broil salmon 5-8 min or until top is browned temp 120.

Stir cornstarch into remaining mixture and pour into skillet reduce Bring to simmer and cook, stirring for 4 min until sauce has reduced to a thick glaze. Serve along salmon.