- 1 cup dry rice of any type (or couscous for a quicker meal)
- 1/2 cup siracha mayo or kumis mayo
- 1 pound wild-caught salmon fillets, skin on, or chicken
- Olive oil
- Kosher salt and fresh ground pepper
- 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard powder (optional)
- Make the rice: Start the rice. Can make rice in a rice cooker with 1 cup rice and 1 cup water.
- Broil the salmon: Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of preferred protein dry and place it on the foil skin side down. Brush preferred meat with a bit of olive oil and sprinkle with ½ teaspoon kosher salt (evenly divided among the fillets) and fresh ground pepper. Broil 4 to 5 minutes for very thin salmon/chicken or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center. For the chicken, cook until it is tender and done (no pink).
- Meanwhile, make the broccoli: Chop the broccoli into medium-sized florets. In a small bowl, mix together ¼ cup water with the garlic powder, onion powder, and mustard powder. Add 3 tablespoons olive oil to a large skillet and heat it on medium-high heat. Add broccoli and ½ teaspoon kosher salt. Cook 2 to 3 minutes until starting to brown, stirring occasionally. Reduce heat to medium, and add the water and spices. Cook an additional 4 to 5 minutes until fork-tender, stirring occasionally. Taste and add additional salt and black pepper as necessary.
- The sauce can be bought at the store. Whichever you prefer. Serve immediately.