Teriyaki Baked Salmon Bowl with Broccoli and Jasmine Rice

Such Singing in the Wild Branches

by Mary Oliver

It was spring
and I finally heard him
among the first leaves––
then I saw him clutching the limb

in an island of shade
with his red-brown feathers
all trim and neat for the new year.
First, I stood still

and thought of nothing.
Then I began to listen.
Then I was filled with gladness––
and that’s when it happened,

when I seemed to float,
to be, myself, a wing or a tree––
and I began to understand
what the bird was saying,

and the sands in the glass
stopped
for a pure white moment
while gravity sprinkled upward

like rain, rising,
and in fact
it became difficult to tell just what it was that was singing––
it was the thrush for sure, but it seemed

not a single thrush, but himself, and all his brothers,
and also the trees around them,
as well as the gliding, long-tailed clouds
in the perfect blue sky–––all of them

were singing.
And, of course, so it seemed,
so was I.
Such soft and solemn and perfect music doesn’t last

For more than a few moments.
It’s one of those magical places wise people
like to talk about.
One of the things they say about it, that is true,

is that, once you’ve been there,
you’re there forever.
Listen, everyone has a chance.
Is it spring, is it morning?

Are there trees near you,
and does your own soul need comforting?
Quick, then––open the door and fly on your heavy feet; the song
may already be drifting away.

Tucson's Botanical Gardens Butterfly Room 

Baked Teriyaki Salmon and Broccoli Bowl 
Cook's Notes:
A quick, healthy and nourishing weekday meal made in under 30 minutes. Recipe serves 2. 
Ingredients:

• 2 (6 oz) skinless salmon fillets
• 1 green onion, chopped (optional)
• 1 tsp. sesame seeds
• 1 small bunch broccoli, ends trimmed, divided into florets
• 4 cups prepared Jasmine rice
• 1 cup fresh pineapple 

Teriyaki Sauce

• 6 TB. low-sodium soy sauce
• 8 TB. orange juice
• 3 TB. honey
• 2 TB. packed light brown sugar
• 1 TB. minced garlic (3 cloves)
• 1 TB. minced peeled fresh ginger
• 1- 1/2 TB. fresh lemon juice
• 1 TB. cornstarch

Teriyaki Sauce Shortcut: PF Changs Teriyaki Sauce or General Tso's Sauce and Glaze (Asian aisle grocery store) use 1/2 cup. Heat more sauce and drizzle over salmon and broccoli right before serving.

Directions: 

• Preheat oven to 400 degrees and spray a small baking dish with non-stick cooking spray.
• In a small saucepan whisk together cornstarch and orange juice. Add in honey, brown sugar, minced garlic, ginger and lemon juice. 
• Let mixture boil, whisking constantly, for 1 minute. Remove from heat and let cool slightly.
• Place salmon in baking dish then pour teriyaki sauce evenly over salmon (I also like to lift the fillets up so the sauce runs right under). Sprinkle with green onions and sesame seeds.  
• Add in broccoli florets and cover with foil.
• Bake in preheated oven 12 - 15 minutes until salmon has cooked through (cooking time varies depending on thickness of salmon).
• Serve warm over rice topped with some of the teriyaki sauce from the baking dish (drizzle some sauce for broccoli on the side).