Layer the flavors by starting this rice bowl with Ginger Rice, adding a tangy-glazed piece of roasted salmon and crispy broccoli florets, and finishing with a drizzling sauce, cilantro, and scallions. There’s nothing complicated or difficult here, and the salmon and broccoli roast together on the sheet pan, but you’ll need to set aside a little prep time.
I recommend making the rice and prepping the glaze mixture and the drizzling sauce at the same time – all of which can be done ahead, especially if you want to serve this for a party. The rice can be reheated in the microwave and the glaze and sauce mixtures held in the fridge and rewhisked before using.
Be sure to warm your bowls or plates before assembling.
Serves 4 to 6
For the drizzling sauce:
- ¼ cup low-sodium Tamari
- 4 tablespoons lime juice
- 2 tablespoons maple syrup
- 2 tablespoons mirin (Japanese rice wine)
- 2 teaspoons chopped fresh ginger (or a combination of ginger and garlic)
- 1 to 2 tablespoons thinly sliced scallions
For the glaze mixture:
- 3 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 2 tablespoons low-sodium Tamari
- 1 tablespoon plus 1 teaspoon light brown sugar
- 1 teaspoon Worcestershire sauce
For the salmon and broccoli:
- 2 tablespoons grapeseed or other neutral oil, plus more for brushing parchment
- 4 cups (about 8 ounces) broccoli florets (preferably cut so that each has one flat side)
- 1 ½ to 1 ¾ pound (skin-on) salmon filet, cut into 6 pieces (I like squares, but strips are fine, too)
- Kosher salt
For serving:
- 1 recipe Ginger Rice, rewarmed if necessary
- Thinly sliced scallions for garnish
- Chopped fresh cilantro or cilantro sprigs for garnish
- Chili crisp for garnish (I like Fly By Jing)(optional)
To make the drizzling sauce:
1. In a small bowl, combine the Tamari, lime juice, maple syrup, mirin, chopped fresh ginger or garlic, and scallions. Whisk to combine. Set aside.
To make the glaze:
1. In a small bowl, combine the ketchup, the mustard, the Tamari, the brown sugar and the Worcestershire. Whisk well until the brown sugar is dissolved and all the ingredients are well-combined.
To make the salmon and broccoli:
1. Heat the oven to 425°F. Arrange a piece of parchment on a large heavy-duty rimmed sheet pan. Brush it all over with a little bit of oil.
2. In a medium bowl, toss the broccoli florets with the 2 tablespoons oil and ½ teaspoon kosher salt so that the florets are well-coated. Transfer the broccoli to the baking sheet and spread it out around the edges of the pan.
3. Arrange the salmon pieces in the middle of the baking sheet and season well with salt. Spoon a portion of the glaze mixture on to each salmon filet. (Use a draping motion when spooning the glaze over the salmon and the glaze will slowly cover the filet. If possible, avoid using the spoon to spread the sauce around on the filet or it will just become uneven. Spoon more sauce to fill in any holes. You will have enough to cover the tops of each piece.)
4. Transfer the sheet pan to the oven and roast for 14 to 15 minutes. (The broccoli will be crispy and the salmon will be cooked through. You can shorten this time by a minute or two if you like your salmon slightly undercooked.)
To assemble the rice bowls and serve:
1. Arrange (warmed) shallow bowls or rimmed plates on your counter. Arrange a portion of warm rice in the center of each. Top with a piece of salmon. (Remove salmon from the sheet pan by sliding a metal spatula between the filet and the skin.) Arrange broccoli florets around the salmon.
2. Re-whisk the drizzling sauce and spoon a few teaspoons back and forth across the salmon and rice. Transfer any remaining sauce to a small bowl for the table.
3. Garnish the rice bowls with sliced scallions and cilantro. Pass extra sauce and chili crisp at the table.
