Baked teriyaki salmon with garlicky broccoli on a bed of rice, a delicious Japanese recipe for two that is healthy and nutritious. The homemade teriaky sauce is way better than any store-bought sauce, and it gives the salmon a delightful Asian touch.
To make the sauce, combine the light soy sauce, dark soy sauce, sesame oil, rice vinegar, honey and garlic and ginger powder in a bowl.
Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit).
Arrange the salmon fillets on a baking tray that has been lined with kitchen foil and greased, then drizzle some of the sauce over.
Bake for about 15 minutes or until cooked though.
Combine the cornflour with 4 tablespoons of cold water, mix well, then add it to the teriyaki sauce.
On a low heat, stir the sauce for about 2-3 minutes until it thickens, then remove from the heat and set aside.
Break the broccoli head into florets, add them to a pan together with the chopped garlic and about a quarter of a cup of water, place the lid on, and cook for about 5 minutes until tender.
Rinse the rice well with cold water, then add it to a pan together with a cup of cold water.
Cook on a low heat with the lid on until all the water has been absorbed and the rice is cooked through.
Once the salmon fillets are baked, coat them with the thickened teriyaki sauce, and serve with sesame seeds if you wish, and with the broccoli on a bed of rice.