Ingredients:
1 cup Whole Grain Pilaf
3 Tbsp Low-Sodium Soy Sauce
2 Tbsp Grated Peeled Fresh Ginger
2 Tbsp Honey
4 (6 oz each) Skinless Salmon Fillets
2 Tbsp Water
1/3 cup Water
1 Tbsp Olive Oil
1 clove Garlic (crushed with press)
1/8 tsp Crushed Red Pepper
1 lb Broccoli Florets
3 Tbsp Low-Sodium Soy Sauce
2 Tbsp Grated Peeled Fresh Ginger
2 Tbsp Honey
4 (6 oz each) Skinless Salmon Fillets
2 Tbsp Water
1/3 cup Water
1 Tbsp Olive Oil
1 clove Garlic (crushed with press)
1/8 tsp Crushed Red Pepper
1 lb Broccoli Florets
Directions:
Preheat oven to 400 degrees F. Cook pilaf as label directs. Meanwhile, in 13 inch by 9 inch glass or ceramic baking dish, mix soy sauce, grated ginger, and honey until well combined. Add salmon fillets and turn to coat evenly; spoon ginger mixture evenly over salmon. Pour 2 tablespoons water into baking dish around salmon. Bake 13 to 15 minutes or until salmon is just opaque throughout. After salmon has baked 10 minutes, in 12-inch skillet, heat olive oil on high until hot. Stir in garlic and crushed red pepper and cook 10 seconds until fragrant, then stir in broccoli florets and 1/4 teaspoon salt. Cook 1 minute, then add 1/3 cup water. Cover and cook 3 minutes or until water evaporates. Divide pilaf, salmon, and broccoli among 4 serving plates. Spoon any sauce left in baking dish over salmon.
