Shortcut Suppers Ready In Minutes
Clean Eating|July - August 2019

Maximize warm-weather chill time with dinners that are on the table in 15, 20 or 30 minutes flat.

Beth Lipton
Shortcut Suppers Ready In Minutes

ROASTED SALMON TERIYAKI with Broccoli

SERVES 4. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 30 MINUTES.

No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)

1 large head broccoli (about 1¼ lb), cut into small florets, stems peeled and sliced

2 green onions, sliced, white/ light green and dark green parts divided

3 tbsp avocado oil, divided

1/2 tsp sea salt, divided

1/2 tsp ground black pepper, divided

2 cloves garlic, minced

2 tsp minced fresh ginger

13 cup coconut aminos

1 tbsp fresh orange juice 1½ tsp raw honey

1/2 tsp arrowroot (TRY: Bob's Red Mill Arrowroot Starch)

4 4-oz skin-on wild salmon fillets, patted dry

1. Preheat oven to 400ºF; place 2 baking sheets in oven as it heats. Meanwhile, in a large bowl, toss together broccoli florets and stems, white and light green parts of onions, 1 tbsp oil, 1 / 4 tsp salt and 1 / 8 tsp pepper. Remove one of the hot pans from oven and spread broccoli mixture on top. Return to oven and roast, stirring once, for 10 minutes.

2. Meanwhile, in a small, unheated skillet, combine 1 tbsp oil, garlic and ginger; warm on medium-low. When mixture begins to sizzle, cook for 30 seconds, then immediately whisk in coconut aminos, orange juice and honey. Whisk arrowroot with 2 tsp water until smooth; whisk into sauce. Bring to a boil, reduce heat to low and cook, whisking, until thickened, about 1 minute. Season with 1 / 8 tsp pepper. Transfer to 2 small bowls.

This story is from the July - August 2019 edition of Clean Eating.

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This story is from the July - August 2019 edition of Clean Eating.

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