Teriyaki Salmon & Broccoli Boxes

Ingredients

• 4 salmon fillets
• 3 tbsp soy sauce or tamari
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 heads broccoli, in florets
• 1½ cups brown rice (dry)
• 1 tsp sesame oil
• Sesame seeds

Method

1. 1

   Cook the rice; spread on a tray to cool quickly.

2. 2

   Whisk soy, honey, vinegar and ginger; brush over the salmon.

3. 3

   Roast salmon and broccoli (tossed in sesame oil) at 200°C (400°F) for 12–14 minutes.

4. 4

   Build 4 boxes: rice, salmon, broccoli, sesame seeds.

5. 5

   Cool fast, refrigerate within 2 hours.

Swaps & variations

• Trout or firm tofu instead of salmon
• Green beans or pak choi
• Cauliflower rice for lower carb

Storing & freezing

Cooked fish is best within 3 days refrigerated — eat these Mon–Wed. Reheat gently until piping hot, or eat the salmon cold.