Ginger and Soy Salmon Fillets with Broccoli
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 631
- Total Fat
- 37
- Saturated Fat
- 6
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 40
- Cholesterol
- 94
- Sodium
- 845
- Total: 20 min
- Active: 10 min
Ingredients
2 cups small broccoli florets
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1 tablespoon soy sauce
1 teaspoon light brown sugar
1 teaspoon rice vinegar
1/4 teaspoon cornstarch
One 1/2-inch piece ginger, peeled and grated
2 skin-on salmon fillets (6 ounces each)
1 scallion, thinly sliced
Cooked white rice, for serving
Directions
Special equipment:
a 3.5-quart air fryer- Toss the broccoli with 1 tablespoon of the oil in a bowl until coated. Season with salt and pepper. Transfer the broccoli to a 3.5-quart air fryer.
- Stir together the soy sauce, sugar, vinegar, cornstarch and ginger in a small bowl. Brush the salmon fillets on all sides with the remaining 1 tablespoon oil, then with the sauce. Arrange the salmon flesh-side down on top of the broccoli.
- Cook at 375 degrees F until the broccoli is tender and the salmon is cooked through, 10 to 12 minutes for medium to well done, depending on the thickness of your fillets. Transfer to serving plates, sprinkle with the scallion slices and serve with rice.
Cook’s Note
You can substitute 2 tablespoons store-bought teriyaki sauce for the soy sauce, brown sugar and vinegar. If light brown sugar isn't available, feel free to use dark brown sugar.