Teriyaki Glazed Salmon with Sesame Broccoli

Pat 6 oz salmon fillet dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper. Let sit at room temperature while preparing other components.

Mince 1 clove of garlic and grate 1 tsp of fresh ginger. Slice 1 green onion, separating the white and green parts.

In a small saucepan, combine 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp honey, the minced garlic, grated ginger, and the white parts of the green onion.

Bring the teriyaki mixture to a simmer over medium heat and cook for 3 minutes.

In a small bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry. Whisk the slurry into the simmering sauce and cook for 1-2 minutes until thickened. Remove from heat.

Preheat oven to 400°F (200°C).

Heat 1 tsp olive oil in an oven-safe skillet over medium-high heat. Place the salmon skin-side down and sear for 3 minutes.

Brush the salmon with about 1 tbsp of the teriyaki glaze, then transfer the skillet to the oven and bake for 5-7 minutes until the salmon is cooked through but still moist.

While the salmon is baking, bring a pot of water to boil. Blanch 2 cups of broccoli florets for 2 minutes, then drain and rinse with cold water to stop the cooking process.

In a skillet, heat 2 tsp sesame oil over medium heat. Add the blanched broccoli and stir-fry for 2-3 minutes until tender-crisp.

Sprinkle 1 tsp sesame seeds over the broccoli and toss to combine.

Plate the salmon and broccoli, drizzle the remaining teriyaki glaze over the salmon, and garnish with the green parts of the green onion.