Glazed Salmon with Broccoli Rice

I love, love salmon and am always looking for new ways to cook it and new side ideas. Not that there is anything wrong with grilled salmon with corn on the cob or broccoli, but I do like to experiment sometimes. Made this one last night and it was so delicious; might just make it again tonight!

Sauce:
1/4 cup brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin
1 tablespoon rice wine vinegar
1 teaspoon garlic powder
1 teaspoon
2 scallions, green and white parts thinly sliced

1 cup long grain-grain white rice (we use rice pilaf)
1 head broccoli (stems discarded), chopped (about 2 cups)
1 pound skinless salmon fillet (we usually use fresh Atlantic or Coho salmon)
1 large red onion, cut into 1/4-inch thick wedges
1 tablespoon olive oil
Kosher salt and pepper

Heat broiler. In a small saucepan, combine the sauce ingredients. Heat on high to boil, reduce heat to low and simmer. Stir continuously while sauce reduces to thick glaze.

Cook the rice according to the package directions, stirring in the broccoli during the last 4 minutes. Let stand off heat until the broccoli is tender, about 5 minutes. Fluff with a fork.

Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Broil, spooning half the sugar and soy sauce glaze over the salmon during the last 2 minutes of cooking, until the salmon is opaque throughout, 8 to 10 minutes. Serve the salmon and onion with the rice and the remaining glaze.

(Okay, fine. I grilled the salmon instead of broiling. If you want to grill it too, just grilled it for 11 minutes and then put the glaze on right before serving. Maybe when I run out of propane, I will try the broiled version. )

Adapted from recipe in Real Simple, May 2009