• 2-6oz Salmon Filets
  • 8 oz Broccoli
  • 10 oz 5 Grain Rice Blend
  • 4 oz Teriyaki Sauce
  • 1 Green Onion
  • 2 tbsp Black Angus Seafood Seasoning (you will have extra to use for other recipes)
  • 1 tbsp Black Angus Steak Seasoning (you will have extra to use for other recipes)
  • 1 oz Garlic Butter
  • 1 loaf molasses bread and whipped butter

Supplies you will need

  • Cutting Board
  • Knife
  • Paper Towels
  • Large non-stick pan (2 if, pan frying the salmon)
  • Small pot or pan
  • Tongs
  • Cooking Oil, neutral flavor
  • Microwave safe bowl
  • Sauce Spoon
  • Small baking pan

Step 1

  • Preheat your oven at 350°F
  • Rinse and pat dry the broccoli.  Trim the broccoli florets into smaller pieces
  • Rinse and pat dry the green onion.  Trim off root end and slice into ¼” slices
  • Place the salmon onto paper towels and pat dry.  Lightly season both sides with the Black Angus Seafood Seasoning.
  • Stove top method - Place a large non-stick saute pan onto the stovetop and ad 1-2 tbps of cooking oil and set the heat to medium-high.  When the oil is hot carefully place the salmon skin side down into the pan.  Cook for 3 minutes to crisp and brown the skin.
  • Reduce the heat to medium, then use spatula to turn over the salmon.  Cook for an additional 3 minutes to an internal temperature of 135°F.
  • Add the teriyaki sauce to the pan and bring to a simmer.  Simmer for 1 minute
  • Use spatula to transfer the salmon to a plate and let rest for 5 minutes.  Keep the pan of sauce over very low heat to keep warm.  If sauce reduces too much and get thick, stir water in to loosen to desired consistency.
  • Grill method – Pre-heat grill to about 375° to 400° degrees and pre-season salmon before cooking.
  • Place salmon flesh down on pre-heated grill.
  • Allow to cook for 3 minutes and turn salmon 45 degrees and cook for additional 3 minutes.
  • Turn salmon over, move to the cooler part of the grill and season salmon if desired.
  • Finish cooking skin side down for 5 minutes until internal temperature reach 145 degrees.
  • Use thermometer to check the thickest part of salmon for correct temperature of doneness.
  • Use spatula to transfer the salmon to a plate and let rest for 5 minutes. 
  • In a small saute pan or pot, heat the teriyaki sauce over medium heat until hot.  Remove from heat and keep warm

Step 2

  • While the salmon cook, place a large nonstock saute pan onto the stovetop and add 2 tbsp of cooking oil and set heat to medium-high.  When hot, carefully add the broccoli to the pan, lightly season with Black Angus Steak Seasoning.  Cook for 3-4 minutes stirring the vegetables as they cook.
  • Add the garlic butter to the pan and cook for 1 additional minute until the garlic butter is melted and broccoli is evenly coated.  Turn off the heat.
  • While the vegetables cook, place the 5 grain rice pilaf into a microwave safe bowl, cover with a damp paper towel and microwave for 1 minute.  Stir then microwave for 1 minute.

Step 3

  • When the oven in hot, place the bread on a small baking pan and place on the middle rack in your oven for 10 minutes.
  • Remove from pan from oven and let bread cool for 5 minutes before serving
  • Serve with whipped butter

Step 4

  • Divide the rice and vegetables between serving plates.  Place the salmon on the plate and drizzle with the teriyaki sauce and garnish the rice and steak with the green onions.