Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon/15ml olive oil
  • 1 tablespoon/15g unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons/30ml honey
  • 1 tablespoon/15ml soy sauce (low sodium preferred)
  • 1 teaspoon/5ml rice vinegar
  • ½ teaspoon/2.5ml sesame oil
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Sesame seeds, for garnish (optional)
  • Chopped fresh chives or green onions, for garnish (optional)
  • 1 head broccoli, cut into florets
  • 1 tablespoon/15ml olive oil
  • 1 clove garlic, minced
  • 1 teaspoon/5ml grated fresh ginger
  • 1 tablespoon/15ml soy sauce (low sodium preferred)
  • 1 teaspoon/5ml sesame oil
  • Sesame seeds, for garnish

Instructions:

  1. Toss broccoli florets with olive oil, garlic, ginger, soy sauce, and sesame oil.
  2. Sauté the broccoli in the skillet over medium-high heat until tender-crisp and slightly browned, stirring occasionally. Remove from the skillet and set aside.
  3. Pat salmon fillets dry with paper towels and season with salt and pepper.
  4. Heat olive oil and butter in the same skillet over medium-high heat. Add salmon fillets, skin-side down (if using skin-on). Sear for 4-5 minutes, or until the skin is crispy and golden brown, or flesh is well browned and releases easily from the pan.
  5. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. (Internal temperature should reach 145°F/63°C).
  6. In the same skillet (or a small saucepan), combine garlic, honey, soy sauce, rice vinegar, and sesame oil. Bring to a simmer over medium heat. Cook for 1-2 minutes, or until the glaze thickens slightly.
  7. Spoon the glaze over the salmon fillets.
  8. Sprinkle sesame seeds and chopped chives or green onions over the salmon. Serve immediately with the sesame broccoli.