Broccoli and salmon, in that order

Glazed Salmon with Spicy Broccoli

"This is my daughter, Dottie.  This is my other daughter, Dottie's sister."

“This is my daughter, Dottie. This is my other daughter, Dottie’s sister.”

This broccoli will haunt my dreams.  D and I were both very angry that there wasn’t more.  The glaze was nice on the salmon, but the broccoli was the real star of the show.  It’s just soy sauce, vegetable oil, rice vinegar, garlic, and some hot pepper flakes, but the combination is magic.  You’ve never been more excited to eat broccoli, trust me.  Oh, D did bump up the amount of garlic by half.  That couldn’t have hurt.  The best way I can try to explain how this broccoli tastes is that it tastes like really good Chinese food.  It is sweet, sour, and salty, but not greasy.

It’s an easy and quick recipe too.  D felt that the big problem with this recipe was that it calls for cooked brown rice in the ingredients list rather than giving you instructions on when to start the rice, how to cook it, and so on.  I’m of two minds about this one.  On one hand, we don’t need to be told how to cook rice, do we?  On the other hand, Everyday Food recipes are always giving the instructions on how to cook pasta.  Boiling pasta is arguably easier and more intuitive than cooking rice.  It is helpful to know if maybe you should start the rice first or take care of some other prep first.  All this is moot, however, because we used the instant brown rice from Aldi.  No recipe is going to include instructions on how to make instant rice.

Back to the real issue here: why am I not eating that broccoli right now?  This cup of tea, could it be filled with broccoli instead?  I think D and I will keep this recipe in mind, but probably just for the broccoli.

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