- 1 cup brown rice, long grain
- 2 cups broccoli, florets only
- 4 skinless salmon fillets
- 1 large , cut into 1/4 inch thick wedges
- 1 tablespoon olive oil
- 1 sea salt and pepper
- 4 tablespoons Bragg's Liquid Aminos
- Heat broiler. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. Remove the rice and broccoli from heat and let rest until the broccoli is tender, about 5 minutes. Fluff with a fork.
- Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with salt and pepper to taste. Broil until the salmon is opaque throughout, 8 to 10 minutes. Spoon half the Bragg's sauce over the fish during the last 2 minutes of cooking.
- Serve the salmon and onion with the rice and the remaining Bragg's sauce.
When shopping for fresh salmon, pick fish that’s evenly colored and doesn’t smell fishy— it should smell like the ocean. Salmon is a very good source of omega-3 fatty acids, essential for brain and cellular health. Several recent studies have found that salmon contains small bioactive protein molecules (called bioactive peptides) that may provide special support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract.
I love what this glazed salmon recipe does for my skin!