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Angie Harmon's Teriyaki Salmon with Jasmine Rice and Roasted Broccoli

Originally aired

INGREDIENTS
  • For the Teriyaki Salmon:
  • 4 (8 ounce) salmon fillets
  • 1/2 cup prepared Teriyaki sauce
  • 2 tablespoons pineapple juice
  • 2 packages Uncle Ben's Ready Rice Jasmine
  • 1/2 pineapple, chopped
  • 1/2 pint grape tomatoes, chopped
  • 3-4 scallions, chopped
  • For the Roasted Broccoli:
  • 1 bunch fresh broccoli, stems removed
  • 2 tablespoons olive oil
  • Salt and pepper
PREPARATION

For the Teriyaki Salmon:

Preheat oven to 375F.

Pour Teriyaki sauce and pineapple juice into a small bowl and whisk together. Place salmon fillets on an over-safe dish and pour sauce mixture over, making sure to completely cover salmon. Bake for 20-30 minutes.

Prepare rice as directed (90 seconds for each package in microwave). Pour rice from pouch on plate, top with one salmon fillet, pineapple, tomatoes and scallions

For the Roasted Broccoli:

Preheat oven to 425F. Chop stems off and cut broccoli into bite-sized pieces. Place broccoli in a medium-sized bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss together.

Spread onto baking sheet. Bake for 5-10 minutes. Serve alongside salmon and rice.

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