When served in a restaurant I have never liked broccolini.  But so some reason I decided to blame it on the chefs as I love Green beans, but not the hard as rocks version served in most restaurants.  So Ina had this recipe for salmon teriyaki and broccolini.  Sent Jim out for 1 1/2# of broccolini.  

As I read Ina’s recipe I realized that the first 7 ingredients she is making Teriyaki sauce.  Skipped that as I have a bottle of Teriyaki sauce in the refrigerator.  She calls it a Go to weeknight dinner.  Well, with that bottle of Teriyaki in the refrigerator it is.  

Ingredients:

3 T soy sauce

1/1/2 T pure maple syrup

2 t toasted sesame oil

1 T minced fresh ginger

1 T minced garlic (3 cloves)

1/4 t crushed red pepper flakes

4 skinless salmon fillets (2-21/2# total)

1 1/2# broccolini, lower thirds of the stems discarded

Steamed Basmati Rice (recipe follows)

Directions:

1. Preheat the oven to 400 degrees F.  Arrange 2 racks evenly spaced in the oven.
2. In a small saucepan, combine the first 7 ingredients.  Bring to a boil over medium heat, lower the heat, and simmer for just 2 minutes.  Set aside.  (Open bottle of teriyaki sauce.)
3. Arrange the salmon, rounded sides up in a baking dish just large enough to hold them with a little space between the fillets.  
4. Sprinkle with salt and pepper and spoon the teriyaki sauce over them. (Remember teriyaki sauce has soy sauce in it which is very salty.)
5. Roast on the upper rack for 12-13 minutes for rare or 13-14 minutes for medium for medium, depending on the thickness of the fillets. (12minutes for rare was perfect for Costco frozen salmon fillets.)
6. At the same time place the broccolini on a sheet pan, drizzle it with 4 T EVOO, salt and pepper to taste.
7. Toss with your hands and spread out in one layer.  
8. Roast the broccolini on the lower oven rack for 10-12 minutes, tossing once, until crisp-tender.  (PS:I still do not like broccolini)

Basmati rice cooks so much faster than my Japanese rice.  I loved the taste and may serve more in the future.

Ingredients:

1 1/2 C white long-grain basmati rice

1 T unsalted butter

Kosher salt

Directions:

1. Combine 2 1/2 C water, rice, butter and 2 t salt in a medici saucepan.  Bring the water to a boil over medium heat, lower the heat, cover, and simmer for just 10 minutes.  (I think medium heat was too high.  I used low and did not have to “pull it off the burner to keep it from burning.”
2. Turn off the heat and allow the rice to sit, covered for 3-5 minutes, until just cooked through.  
3. Fluff with a fork and serve with the salmon and broccolini.

This rice did not have to be soaked like my Japanese rice.  Also throughout this recipe I have changed her quantities of salt as salt to taste.  I think she uses way too much salt.

No photo.