Teriyaki Salmon and Sesame Broccoli

My husband and I love salmon and have found a thrifty way to make it one of our favorite meals of the week. I buy the family packs on sale and cut and freeze individual portions. If I make them on the small side I can get it down to about $2.00 a serving. Yes, it is a bit more than other proteins, but it is worth the splurge (and is super healthy)!

Of all of the salmon recipes I have tried, this version is my favorite. I also like baking salmon in a veggie packet (see my take on this on The Haphazard Chef) and also with maple syrup.

Sesame broccoli uses the same ingredients so it goes well with the fish. I originally got these recipes from a WeightWatcher's cookbook and adapted them for the ingredients I have in my kitchen.

Teriyaki Salmon

-2 skinless salmon fillets
-1/4 c. soy sauce
-1 tbs. grated ginger (I keep ginger in the freezer so it lasts longer)
-1 tbs. honey
-1 garlic clove, crushed
-1 tsp. sesame oil

Whisk together ingredients and pour into a zip-lock bag. Add the salmon and let marinate (up to 24 hours...I usually do this for as little as 5 minutes).

Remove the salmon from the marinade and transfer remaining marinade to a small bowl. Spray a grill pan with oil and set over medium heat. Add the salmon and cook 5 minutes a side, brushing with remaining marinade. Enjoy!


Sesame Broccoli

-1 head of fresh broccoli, cut into florets
-3 tbs. soy sauce
-2 tsp. sesame oil
-1 tbs. grated ginger
-1 tsp. brown sugar
-1 tbs. sesame seeds

Put broccoli in a saucepan over 1 inch of boiling water. Cover and steam until crisp-tender, about 5 minutes. Transfer to a medium bowl.

Whisk together the soy sauce, sesame oil, ginger, and brown sugar in a small bowl. Add dressing to broccoli and toss to coat. Sprinkle with sesame seeds.