Salmon Teriyaki & Broccolini

Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven.

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.

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 ½ teaspoon black pepper and spoon the soy sauce mixture evenly over the fillets. Roast on the upper rack for 12 to 13 minutes for rare or 13 to 14 minutes for medium, depending on the thickness of the fillets.

At the same time, place the broccolini on a sheet pan, drizzle it with 4 tablespoons olive oil and sprinkle with 1½ teaspoons salt and ¾ teaspoon black 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.

Place the salmon, broccolini, and basmati rice on four plates and spoon the pan juices over the salmon. Serve hot.

Combine the rice, water, butter, and salt in a medium saucepan, bring the water to a boil, lower the heat, cover, and simmer for 15 minutes, until the water is absorbed and the rice is tender and fluffy. You may have to pull the pot halfway off the burner to keep a simmer. Fluff with a fork and serve hot.