Teriyaki Glazed Salmon with Sesame Broccoli

Begin by preparing the teriyaki glaze. In a medium saucepan, combine 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tablespoons sake or white wine, and 3 tablespoons brown sugar.

Add 2 tablespoons minced fresh ginger and 4 minced garlic cloves to the saucepan. Bring the mixture to a simmer over medium heat.

In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Slowly add this to the simmering sauce while whisking constantly.

Continue to simmer the sauce for 5-7 minutes until it thickens to a glaze consistency. Remove from heat and set aside to cool slightly.

Rinse 2 cups jasmine rice under cold water until the water runs clear. Add to a rice cooker or pot with 3 cups water and 1/2 teaspoon salt. Cook according to package directions, about 15-20 minutes.

While the rice cooks, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

Pat 48 oz salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Place the salmon skin-side down on the prepared baking sheet. Brush the tops generously with about half of the teriyaki glaze.

Bake the salmon for 12-15 minutes, or until it flakes easily with a fork but is still moist in the center.

While the salmon bakes, prepare the broccoli. Heat 2 tablespoons avocado oil in a large skillet or wok over medium-high heat.

Add 6 cups broccoli florets to the hot skillet and stir-fry for 2-3 minutes. Add 1/4 cup water to the pan and cover to steam the broccoli for 2 minutes.

Remove the lid and continue cooking until the water evaporates and the broccoli is crisp-tender, about 2-3 more minutes.

Drizzle 2 tablespoons sesame oil over the broccoli, sprinkle with 1/2 teaspoon red pepper flakes and 2 tablespoons sesame seeds. Toss to coat evenly and season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Slice 6 green onions thinly on a diagonal, reserving some for garnish.

Add most of the sliced green onions to the broccoli and toss to combine. Cook for another minute to soften the onions slightly.

When the salmon is done, remove from the oven and brush with a bit more teriyaki glaze.

Serve each salmon fillet over a portion of jasmine rice, with sesame broccoli on the side. Drizzle with remaining teriyaki glaze and garnish with the reserved green onions and 1 tablespoon sesame seeds.