Salmon Teriyaki & Broccolini

Ingredients:

• Good olive oil
• 3 tablespoons soy sauce
• 1-1/2 tablespoons pure maple syrup
• 2 teaspoons toasted sesame oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic (3 cloves)
• 1/4 teaspoon crushed red pepper flakes
• 4 skinless salmon fillets (2 to 2-1/2 pounds total)
• kosher salt and freshly ground black pepper
• 1-1/2 pounds broccolini, lower thirds of the stems discarded
• Steamed Basmati Rice

Directions:

1. Preheat oven to 400 degrees. Arrange two racks evenly spaced in the oven.
2. In a small saucepan, combine 3 tablespoons of olive oil, the soy sauce, maple syrup, sesame oil, ginger, garlic, and red pepper flakes. Bring to a boil over medium heat, lower the heat, and simmer for just 2 minutes. Set aside.
3. Arrange the salmon, rounded sides up, in a baking dish just large enough to hold them with a little space between the fillets. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and spoon the soy sauce mixture evenly over the fillets. Roast on the upper rack for 12 to 13 minutes for rare or 12 to 14 minutes for medium, depending on the thickness of the fillets.
4. At the same time, place the broccolini on a sheet pan, drizzle it with 4 tablespoons olive oil and sprinkle with 1-1/2 teaspoons salt and 3/4 teaspoon pepper. Toss with your hands and spread out in one layer. Roast the broccolini on the lower oven rack for 10 to 12 minutes, tossing once, until crisp-tender.
5. Place the salmon, broccolini, and basmati rice on four plates and spoon the pan juices over the salmon. Serve hot.

Recipe from the kitchen of the Barefoot Contessa.