I changed up the recipe as in how I cooked it. You’ll see my notes in red. Overall I think grilling everything made this dish a true winner. The sauce goes nicely over everything as well.
Chili Garlic Salmon and Broccoli Bowls
(Adapted from Maebells)
2 salmon fillets
1 lemon, sliced
1 tablespoon olive oil
1/4 cup reduced sodium soy sauce (La choy is gluten free)
1 1/2 tablespoon chili garlic sauce
2 tablespoons sesame seed oil
1/2 teaspoon minced garlic
2 cups broccoli florets
1 cup jasmine rice
2 cups water
In a small sauce pan with a lid bring the 2 cups of water to a boil.
Add the rice, stir and reduce heat to low. Cover and let simmer until all liquid is absorbed, approximately 15 minutes.
Heat a large skillet to medium heat.
Heat one tablespoon of olive oil and carefully add two rows of lemon slices. Lay the salmon skin side down and let cook covered for five minutes. Remove lid and carefully flip salmon, cover and let cook another five minutes. (I grilled ours.)
Meanwhile, combine the soy sauce, chili garlic sauce, sesame oil, and garlic in a small bowl.
At this point you can remove the lemon slices from the pan if you wish. Reduce the heat to low and pour in the sauce and the broccoli, cover and let cook for 3 minutes. (I grilled ours with a little lemon juice and butter.)
To assemble bowls add rice, salmon, broccoli, and spoon out additional sauce from the pan if you wish.